Prep the Chicken: Slice chicken breasts in half lengthwise to create thin cutlets. Season with salt and pepper.

Dredge & Dip: Add flour to a shallow dish. In another dish, whisk eggs with Parmesan. Coat chicken in flour, then dip in egg mixture until fully coated.

Pan Fry: Heat olive oil + 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken 3–4 minutes per side, until golden and crisp. Transfer to a plate.

Build the Sauce: In the same skillet, sauté garlic 30 seconds. Stir in wine, scraping up browned bits. Cook for 2 minutes. Add chicken broth + lemon juice. Simmer 4–5 minutes to reduce slightly.

Thicken the Sauce: Whisk in the cornstarch slurry (or flour-butter paste). Simmer another 2 minutes, until the sauce lightly thickens and coats the back of a spoon.

Finish It Off: Whisk in remaining 1 tablespoon butter for a glossy finish. Return chicken to skillet, spoon sauce over the top, and simmer 2–3 minutes.

Serve & Enjoy: Garnish with lemon slices + parsley. Serve with pasta, rice, or potatoes — and don’t forget to ladle extra sauce over everything!