Fillet the chicken breasts horizontally into thin cutlets, about 1/4-inch thick, creating 4-6 pieces total.

Lightly dust each chicken piece with flour, ensuring an even coating on all sides.

In a shallow dish, whisk together the eggs with enough grated Parmesan cheese to create a thick, pancake-like batter.

Heat a skillet over medium heat with a splash of olive oil.

Dip each floured chicken piece into the egg-Parmesan batter, then place in the hot skillet.

Cook until golden brown, about 3-4 minutes per side, then transfer to a warm platter.

In the same skillet, quickly brown the crushed garlic clove, being careful not to burn it.

Deglaze the pan with white wine, allowing it to bubble and reduce for a few minutes.

Pour in the condensed chicken broth and add the unsalted butter, allowing everything to meld together as the butter melts.

Sprinkle in fresh chopped parsley and whisk to create a silky emulsion.

Gradually add the lemon juice, tasting as you go until you reach the perfect balance of buttery richness and bright acidity.

Serve the chicken over cooked linguine, generously ladling the sauce over everything.

Garnish with lemon wedges and a light dusting of Parmesan cheese before serving.