In a shallow bowl, combine flour, salt and pepper; set aside 1/4 cup for sauce. Dredge chicken in remaining flour mixture, then dip in eggs.
Heat oil and 2 tablespoons butter in a large skillet over medium-high heat. Add chicken; cook until golden brown on both sides. Drain on paper towels. Place in a greased 13-in. x 9-in. baking dish.
For sauce, melt remaining butter in a small saucepan. Add onions and garlic; cook for 1 minute. Stir in reserved flour mixture; cook and stir for 1 minute. Gradually add the broth, ginger ale and lemon juice; cook for 2 minutes or until slightly thickened and bubbly. Pour over chicken.
Bake, uncovered, at 375° for 20-30 minutes. Top with almonds, parsley and lemon. Serve immediately.