Prepare two shallow bowls. Whisk 2 eggs in one of them, mix 1/3 cup panko crumbs and 1 cup grated Parmesan in another bowl. Set aside.
Place chicken breasts on a cutting board and lightly beat them with a meat mallet to even out the thickness (it should be about 1/2-2/3-inch thick).
First, dip each chicken cutlet into the egg mixture, then dredge across the panko/parmesan mixture. Place on a plate and set aside.
Preheat a large skillet over medium heat and add 2-3 tbsp olive oil. When hot, add the chicken cutlets and cook for about 5 minutes on both sides, or until it gets a golden crust and the internal temperature is at least 165°F. When done, transfer the chicken to a plate, cover with foil, and set aside.
Preheat another pan over low/medium heat. Add 4 tbsp butter and 2 cloves minced garlic. Whisk for about 30 seconds or until the garlic releases the aroma.
Then add 1/4 cup chicken stock, 1/4 cup lemon juice, and 1/4 tsp black pepper. Stir, bring to light simmer and cook for a few minutes.
Put the chicken back in the pan with sauce and coat from all sides.