In a mixing bowl, add all-purpose flour, salt, and pepper and then mix everything together. Coat chicken evenly with the seasoned flour.

In a separate mixing bowl, crack and beat two eggs. Add one tablespoon of chopped parsley to the egg wash and soak both pieces of chicken. Add a touch of water to the eggs to thin out a bit.

In a sauté pan, heat oil over medium heat. Add the chopped escarole to the pan and sauté but do not cook completely. Remove escarole from the pan and reserve for later.

In the same hot sauté pan add your butter and let it melt. Add chicken to the pan and sear on both sides until each piece has a light brown crust.

Add sherry cooking wine, chicken stock, and juice from the lemon. Bring to a boil then reduce heat to a simmer.

Temporarily, remove the chicken from the pan and set aside.

In a small sauté pan, over low heat, add butter and let it melt before adding flour to the pan. Mix the flour and the butter together to make a roux. Allow the roux to cook for a few minutes to cook the flour taste out.

Add roux to the pan with the chicken, stock, wine, and lemon juice.

When the sauce begins to thicken add escarole, chicken, and parsley to the pan.

Add parmesan cheese when plating. Top each piece of chicken with a lemon slice.