Crack the eggs into a large dish. Season with salt and pepper, then give them a light beat.
Finely chop the parsley, saving a bit for garnish. Stir half of it into the egg mixture.
Grate the Parmesan cheese finely and add it to the egg mixture. Mix well and set aside.
Remove any chicken skin and butterfly cut the breasts to make them thinner. Use cling film and a meat mallet to flatten the thicker side.
Prepare your white wine and chicken stock, ready for cooking.
Spread the plain flour on a plate for dredging.
Peel and finely chop or press the garlic.
In a frying pan over moderate heat, add olive oil and half of the butter.
Dredge the chicken in the flour, shaking off the excess.
Dip the chicken in the egg wash, making sure it’s fully covered. Place it in the hot oil.
Cook the chicken for about 4 minutes on each side until golden brown. Once cooked, transfer it to a plate to rest.
In the same pan, pour in the white wine, chicken stock, crushed garlic, and lemon juice. Let it reduce for about 2 minutes.
Add the remaining parsley and butter to the pan, mixing until the butter melts over low heat.
Return the chicken to the sauce, warming it for no more than 30 seconds.
Serve the chicken on warm plates, garnished with sprigs of parsley. Enjoy your Chicken Francese