In a pan, crack the eggs and whisk them, incorporating half of the parsley and basil. Blend thoroughly, then introduce the Parmesan cheese.

Butterfly the chicken breasts, flatten them, and season with salt and pepper.

In a skillet, heat the oil and half of the butter. Add half of the garlic and raise the heat to medium-high. Coat the chicken with flour, then dip it in the egg mixture. Place the chicken in the skillet and fry until golden on both sides.

Transfer the chicken to a platter to rest. In the same skillet, add the remaining garlic and white wine. Let it simmer, then incorporate the remaining herbs and chicken stock, continuing to simmer. Stir in the lemon juice and butter.

Return the chicken to the skillet, bring to a simmer, and baste with the sauce. Add the green onions, serve on a plate, and pour the sauce over the top