Preparation:
Slice breasts into very thin medallions. In large bowl, beat eggs with milk. Put flour on shallow plate. Heat 1/4 cup butter and oil in heavy skillet. At the same time, dredge chicken in flour, then dip quickly in egg wash. Sauté chicken for a few minutes on each side until golden brown. Transfer chicken to a serving platter and keep warm. Pour off any oils that remain in skillet. Add the 4 tbsp of butter to skillet. With wooden spoon, loosen all the particles on the bottom of pan. Raise the heat under the skillet. Squeeze the juice of one lemon into the skillet. Add salt, pepper and chopped parsley. Slice the second lemon. Overlap chicken and lemon slices on serving platter. Pour the sauce on top and serve immediately with hot buttered linguine or noodles.
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