Mix eggs, parsley, and parmesan in a dish, season with salt and pepper.
Flatten the chicken.
Heat olive oil and 1 tbsp of butter in a pan.
Coat chicken in flour, then dip in egg mixture.
Cook chicken 3-4 minutes each side.
Flip and cook the other side, then rest on a plate.
Add white wine, reduce, add garlic and chicken stock.
Squeeze half a lemon, add parsley and 1 tbsp of butter.
Return chicken to the pan, coat in sauce.
Serve and enjoy!
