Combine breadcrumbs in a shallow dish; whisk in cheese and stir to combine. Season chicken liberally with salt and pepper. Place flour and eggs in separate shallow dishes. Working in batches, coat chicken in flour, shaking off excess. Dip floured chicken in egg, then coat with crumbs, pressing to adhere. Place chicken on a wire rack and let air-dry 15 min. In a small sauté pan over medium heat, melt 1 tbsp. butter. Sauté shallots until soft (2-3 min.). Whisk in wine, cream, broth and lemon juice; simmer over medium-low heat until reduced to about 1/3 cup (8-10 min.). Whisk in 3 tbsp. butter a bit at a time, whisking constantly. Stir in sage and chives; season with salt and pepper. Pour sauce into a glass measuring cup and place in a hot water bath to keep sauce warm until ready to serve. To cook chicken, melt remaining butter in oil in an extra-large skillet over medium-high heat. Sauté chicken until golden-brown and cooked through, turning once (about 4 min. per side). Move chicken to a warm platter; drizzle with sauce and garnish with parsley.