Preheat your oven to 375°F (190°C) and prepare the chicken breasts by gently pounding them to an even thickness of about ½ inch.

In a shallow bowl, mix together all-purpose flour, salt, black pepper, and dried oregano. In a second bowl, beat the eggs until smooth. In a third bowl, combine Italian-style breadcrumbs with grated Parmesan cheese.

Dredge each chicken breast in the flour mixture, dip into the beaten eggs, and then coat with the breadcrumb and Parmesan mixture.

Heat a generous amount of olive oil in an oven-safe skillet over medium-high heat.

Sear the coated chicken breasts for about 3-4 minutes on each side until golden brown.

Transfer the skillet to the oven and bake for 15-20 minutes, or until internal temperature reaches 165°F (74°C).

While the chicken bakes, prepare the garlic butter sauce by melting butter in a saucepan over medium heat, then adding minced garlic and sauté for 1 minute.

Stir in chicken broth and fresh lemon juice, simmer for 3-4 minutes until slightly thickened. Adjust seasoning if needed.

Once chicken is done, serve on a platter, pour the garlic butter sauce over, and garnish with chopped parsley.