Start by flattening your chicken breasts to an even thickness using a meat mallet, covered with plastic wrap.

In one bowl, mix flour with a sprinkle of salt and pepper. In another bowl, whisk the eggs.

Dredge each chicken breast first in the flour, then dip it into the egg mixture, allowing any excess to drip off.

In a large skillet, heat olive oil and butter over medium heat, then add the chicken breasts.

Cook for 4-5 minutes on each side until golden brown and cooked through.

Remove the chicken and set aside. In the same skillet, add lemon juice, zest, and chicken broth, and let simmer.

Scrape up the brown bits from the bottom of the pan.

Return the chicken to the skillet and let it simmer in the sauce for another minute.

Garnish with fresh parsley before serving.