1. Heat oven to 300 degrees F. Beat eggs with a fork in a shallow pan. Spread flour in another shallow pan.
2. Heat oil in large skillet over medium-high heat. Sprinkle chicken with salt. Dip each breast in flour, shaking off excess, then dip in egg. Cook chicken 6 minutes per side, until golden outside and no longer pink inside. Transfer chicken to a plate; place in oven and keep warm.
3. Discard oil from skillet. Add chicken broth, wine, and lemon juice, and bring to a boil. Boil 6 minutes, until mixture is reduced to 1/3 cup. Remove pan from heat; whisk butter into sauce, until slightly thickened. Stir in parsley and pepper. Makes 4 servings.