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Flatten Chicken To 1/4-In. Thickness. In A Shallow Bowl, Combine 4 Tablespoons Flour, Parmesan Cheese, 1/2 Teaspoon Salt And 1/4 Teaspoon Pepper. In Another Bowl, Beat The Eggs. Dip Chicken Into Eggs; Coat With Flour Mixture. In A Large Skillet, Cook Chicken In 1 Tablespoon Butter And Oil Over Medium Heat For 3-5 Minutes On Each Side Or Until Juices Run Clear. Remove And Keep Warm. In A Small Bowl, Combine The Remaining Flour, Salt And Pepper; Stir In Broth Until Smooth. Add Apple Juice To The Skillet, Stirring To Loosen Any Browned Bits. Stir Broth Mixture And Add To The Pan. Bring To A Boil; Cook And Stir For 1-2 Minutes Or Until Thickened And Bubbly. Stir In Lemon Juice; Cook For 1 Minute. Add Parsley And Remaining Butter; Cook And Stir Until Butter Is Melted. Serve Over Chicken.
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