Flatten the chicken breasts to an even thickness using a meat hammer.

Season both sides with salt, pepper, and garlic powder.

Dredge the chicken first in flour, then dip into beaten eggs, and finally coat with a mixture of bread crumbs and grated Parmesan.

Note: Ensuring your chicken is evenly coated will give that glorious, golden crust we all love!

Heat 2 tablespoons of butter in a frying pan over medium heat.

Cook the chicken until golden brown on both sides, about 4 minutes per side.

Transfer the chicken to a baking dish and top each with a slice of provolone cheese.

Warning: Keep an eye on the butter; if it starts to burn, reduce the heat slightly to avoid spoiling the flavor.

In the same pan, add the remaining butter and sauté the mushrooms until they are soft.

Add chicken broth and lemon juice, and bring to a simmer.

Let the sauce reduce slightly before pouring over the chicken in the baking dish.

Preheat your oven to 375°F (190°C).

Bake the Chicken Modiga for 10 minutes or until the cheese is bubbly and golden.

Garnish with fresh parsley before serving.

Note: Baking not only melts the cheese but also helps infuse the flavors of the mushroom sauce into the chicken.