Place flour in a shallow bowl.
Beat eggs, Parmesan, parsley, salt and peppers in another shallow bowl with a whisk or fork.
Heat olive oil and butter in a large skillet over medium-high heat. Dredge chicken in flour to coat and shake off excess. Dip the chicken in the egg mixture, and let excess drip back into bowl, and then re-dredge in the flour. Add the chicken to skillet and cook until browned and cooked through. (apx. 3 minutes per side).
Sprinkle lemon juice over chicken in skillet. Cook for about 1 minute longer.
TIPS: If you don't like to pound chicken breasts, use chicken tenders. They will cook in about the same amount of time as pounded breasts, and reduce the prep time. Also: If you like to give the presentation a little added elegance for a special occasion, just serve on a bed of green leaf lettuce or fresh parsley and top with thin lemon slices. Because we "eat with our eye's", first it makes the dish an instant hit that just gets better with each bite.