In three separate shallow dishes, place the flour seasoned lightly with salt and pepper, beaten eggs, and a mixture of the grated Parmesan cheese and breadcrumbs.
Pat the chicken breasts dry with paper towels. Dredge each piece first in the flour, shaking off any excess. Then dip into the beaten eggs, making sure each breast is fully coated. Finally, press the chicken into the Parmesan-breadcrumb mixture, coating both sides well. Set aside on a plate.
Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for about 4-5 minutes on each side, or until the crust is golden brown and the chicken is cooked through (internal temperature 165°F or 74°C). Transfer the cooked chicken to a warm plate.
In the same skillet, reduce the heat to low and add the unsalted butter. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Stir in the lemon juice and zest, scraping up any browned bits from the pan. Let the sauce simmer gently for a minute or two to meld the flavors.
Pour the lemon butter sauce over the Parmesan crusted chicken breasts. Garnish with freshly chopped parsley. Serve immediately with your favorite sides.
