Preheat the oven to 350°F.
In a shallow bowl, combine the flour, parmesan cheese, breadcrumbs, salt, and pepper.
In another shallow bowl, whisk the eggs with garlic powder and Italian seasoning.
Dredge the chicken breasts in the flour mixture, shaking off any excess, then dip them in the egg mixture.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for about 3 to 4 minutes on each side, or until golden brown.
Transfer the chicken breasts to a baking dish and bake in the oven for about 15 to 20 minutes, or until the internal temperature of the chicken reaches 165°F.
Meanwhile, in the same skillet, melt the remaining 2 tablespoons of butter and cook the minced garlic over medium heat for 20 seconds or until fragrant. Whisk in the white wine and chicken broth, and bring to a simmer.
Cook for about 5 minutes, or until the sauce has reduced by about half. Stir in the lemon juice and lemon slices, and cook for an additional 2 to 3 minutes.
Pour the sauce over the cooked chicken breasts and sprinkle with chopped fresh parsley before serving.
Serve with mashed potatoes or other side dish of your choice.