Begin by slicing each chicken breast in half horizontally to create thinner cutlets. Season both sides with salt and pepper.

Place the flour in a shallow dish. In another shallow dish, whisk together the eggs and water until well combined.

Dredge each chicken cutlet in the flour, shaking off any excess, then dip into the egg mixture, allowing any excess to drip off.

In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and bubbling.

Carefully add the chicken cutlets to the skillet in a single layer. Cook for about 3-4 minutes on each side, or until golden brown and cooked through. You may need to do this in batches to avoid overcrowding the pan.

Once the chicken is cooked, remove it from the skillet and set aside on a plate.

In the same skillet, add the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for about 2-3 minutes to reduce slightly.

Return the chicken to the skillet, spooning the sauce over the cutlets. Cook for an additional minute to heat through.

Serve the chicken garnished with chopped parsley and lemon slices.