Prepare each chicken breast bu cutting it in half horizontally, so in total, you should have 4 fillets.

If the fillets are too thick, pound each fillet to ½-inch thickness.

Add beaten eggs, a pinch of salt and some black pepper to a shallow bowl and whisk to combine.

To another shallow bowl, add the flour, finely grated parmesan, salt, and pepper, stir to combine.

Dredge the chicken fillets in the egg mixture first and allow to drip off, after that toss in the flour mixture, again in egg and once again in the flour mixture.

Place a large skillet over medium-high heat and add oil. Once the oil is hot and shimmering, fry the chicken fillets in batches of two for about 4-5 minutes per side, or until golden brown.

Transfer the fried fillets on a paper towel lined plate.

To the same frying pan, add the butter and melt.

Once melted, add the garlic, and cook for 30 seconds stirring.

Next, add the white wine, chicken broth, salt, pepper, lemon zest, parsley, and rosemary. Stir and try to get any bits that stuck to the bottom of the pan.

Let the mixture cook for 5 minutes on high heat in order to reduce down.

Next, reduce heat to medium-low and add the cream, simmer until slightly thickened. Taste and adjust for salt and pepper.

Stir in the lemon juice, and add back the chicken fillets into the sauce, cook for 2-3 more minutes on low to heat through.

Serve over pasta, rice or veggies. Garnish with parsley and fresh lemon slices.