Preparation Steps

• Set a large skillet over medium-high heat and add in olive oil and butter.
• Add the eggs and Parmesan cheese to a shallow bowl and beat/mix until well combined.
• Add the flour, salt, and pepper to a separate shallow plate and stir to combine.
• Working with one chicken cutlet at a time, coat both sides of the chicken with flour, then dip it in the egg mixture to coat on all sides. Allow excess egg mixture to drip off.
• Add the chicken to the heated oil and cook for about 4 to 5 minutes per side or until cooked through and golden brown. Lower the heat if the chicken is browning too quickly but not cooking through on the inside.
• Remove the cooked chicken cutlets from the skillet and transfer them to a paper towel-lined plate. Cover with a towel or paper towel and set aside.
• Set the skillet back over medium-high heat. Add garlic to the skillet and cook for 15 seconds or until fragrant. Stir so it doesn't burn. Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Continue to cook for 4 minutes or until liquid is reduced.
• Lower heat to medium-low and whisk in the heavy cream and 2 tablespoons parsley. Continue to cook for 2 minutes or until thickened.
• Whisk in lemon juice; whisk until completely incorporated and continue to cook for 2 minutes. It's important to whisk continuously so the cream does not curdle when you add in the lemon juice.
• Remove from heat and add the chicken pieces back into the pan; spoon sauce over the chicken, garnish with parsley and serve.