Prepare the seasoned flour by mixing flour, salt, and pepper in a large Ziploc bag.

Set the seasoned flour aside.

In a shallow pie plate, beat the eggs until mixed.

Add the Parmesan cheese to the beaten eggs and whisk to combine.

Set the egg/Parmesan mixture aside.

In a large skillet, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.

Allow the butter and oil to heat and sizzle, being careful not to burn the butter.

Place the chicken breasts in the bag with the seasoned flour, close the bag, and shake to coat each chicken breast in the flour.

Remove the chicken from the bag and dip into the egg/Parmesan mixture, ensuring each breast is fully coated.

Carefully place the coated chicken breasts into the skillet with the hot oil/butter.

Let the chicken cook on the first side for 1-2 minutes, until a golden crust has formed. Do not move or flip the chicken during this time.

Using a wide spatula, carefully flip the chicken and continue to cook for 1-2 minutes on the other side until it is golden brown.

Remove the chicken to a 9x13-inch pan.

Preheat oven to 350°F (175°C).

In the same skillet, melt the remaining 4 tablespoons of butter.

Add the minced garlic, lemon juice, and parsley to the melted butter.

Simmer the sauce for 1-2 minutes, stirring and scraping up any browned bits from the bottom of the skillet.

Pour the sauce evenly over the chicken breasts in the baking pan.

Bake at 350°F (175°C) for 35 minutes, or until the chicken is cooked through.

Serve over noodles, rice, or potatoes.