Chicken Piccata

Adapted from Barefoot Contessa At Home. Really good. There is nothing more I can say.

4 boneless, skinless chicken breasts
salt and pepper
1 c. flour
2 eggs
1 1/2 c. seasoned dried bread crumbs
olive oil
3 Tbsp. butter
1/3 c. fresh squeezed lemon juice, lemon halves reserved
1/2 c. chicken stock

Preheat oven to 400. Place each chicken breast between 2 sheets parchment paper and pound it to 1/4" thick. Mix flour, 1 tsp. salt and 1/2 tsp. pepper on a shallow plate. Ina second plate, beat the eggs, and 1 Tbsp. water together. Place the bread crumbs on a third plate. Dip chicken in flour, then egg, then bread crumbs. Heat 2 Tbsp. olive oil in a pan over medium heat. Add 2 chicken breasts and cook for 2 minutes on each side, until browned. Place on a sheet pan. Heat more olive oil and cook the other two breasts. Place on same sheet pan and allow to bake for 5-10 minutes.
For the sauce, wipe out pan with a paper towel and melt 1 Tbsp. butter over medium heat. Add lemon juice, chicken stock, reserved lemon halves, 1/2 tsp. salt and 1/4 tsp. pepper. Boil over high heat until reduced by half, about 2 minutes. Off the heat, add the remaining 2 Tbsp. butter and swirl to combine. Discard lemon halves. Serve over chicken.