Oh the flavours are amazing!
Butterfly the breast and fold it out. Cover in glad wrap and flatten with meat tenderiser
In separate dish mix together eggs, salt and pepper, half of the chopped parsley and the grated parmeson cheese
Put the flour out on another plate
Place saute pan on mod heat and add olive oil and half the butter
Coat chicken in the flour, shake off excess then coat in egg mixture
Cook in pan (approx 4 minutes each side)
Transfer to hot plate to rest
In the pan add wine, garlic, juice of 1/2 the lemon, chicken stock, the remaining parsley and rest of the butter. Reduce for 2 minutes.
Return chicken to sauce and heat.
Serve the chicken and thicken sauce a little.
Pour sauce over chicken and serve!
You can do this dish with veal as well.