Beat together the eggs, 1/2 of the lemon juice, the remaining half of the salt and pepper, the parsley, tarragon,garlic powder, and the grated parmesan.
04Heat olive oil and butter over medium-high heat in a large skillet.
05Dredge each chicken breast through the flour, then dip in the egg mixture, letting excess drip back into the bowl.
06After dipping in the egg, redredge in the flour, and shake off excess.
07Place chicken in the skillet, and cook until browned, about 3-4 minutes per side.
08Pour remaining half of the lemon juice over the chicken, and let cook about 2-3 minutes longer. Remove from skillet to a serving platter.