In a shallow dish, mix eggs, parmesan, parsley, chicken broth, lemon juice, salt, pepper, and garlic together. Set aside.
In another shallow dish, place the flour.
Heat the oil in a large non-stick skillet over medium heat.
Place chicken breasts between 2 pieces of plastic wrap and use a meat mallet or rolling pin to pound chicken breasts to 1/4 inch thickness. Dredge both sides of each chicken breast in flour and then in the egg mixture. Place in the pan and cook for 4 minutes on each side or until done. (You may need to work in batches if your pan isn't big enough.) Once the chicken is done, melt the butter in the skillet and add the chicken broth and lemon juice. Boil for about 10 seconds and then remove from heat.
Place chicken on serving platter and top with the sauce. Garnish with lemon slices, fresh Parmesan, and parsley leaves.