Slice chicken breasts into thin cutlets. Pat them dry with paper towels. Season both sides with salt and pepper for even flavor.

Place flour in one shallow bowl. In another bowl, whisk eggs with milk. This creates a smooth egg mixture for dipping.

Dip each chicken piece into flour first. Shake off extra flour gently. Then dip into egg mixture until fully coated.

Heat olive oil and one tablespoon butter in a large skillet over medium heat. Wait until butter melts and oil looks shiny.

Place coated chicken into the hot skillet. Cook about three minutes per side. The chicken should turn golden and cooked through.

Transfer cooked chicken to a plate. Cover lightly with foil to keep warm while you prepare the lemon sauce.

Add lemon juice and chicken broth to the same skillet. Stir gently and scrape brown bits from the bottom. Let it simmer.

Add remaining butter to the sauce. Stir until melted and smooth. Return chicken to the pan. Spoon sauce over chicken and garnish with parsley.