For the Chicken:

Place each chicken breast between two sheets of plastic wrap. Gently pound with a meat mallet to achieve thin, even cutlets.

In a shallow bowl, combine flour, salt, and pepper, stirring until well mixed. In a separate bowl, whisk together eggs and milk until smooth.

Heat olive oil in a large skillet over medium-high heat.

Dredge each chicken cutlet in the flour mixture, ensuring an even coating, then dip into the egg mixture.

Arrange the chicken in a single layer in the skillet. Cook for approximately 4 minutes per side until golden brown and thoroughly cooked. Remove the chicken from the skillet and keep warm. Wipe out the skillet with a paper towel.

For the Sauce:

Melt one tablespoon of butter in the skillet over medium heat. Add the lemon slices and cook for 2-3 minutes until caramelized. Remove the lemon slices and set aside.

Incorporate the remaining butter into the skillet and stir until melted. Sprinkle in the flour, stirring constantly, and cook for one minute.

Gradually pour in the white wine, allowing it to simmer for about 2 minutes. Add the chicken broth and continue simmering for 4-5 minutes, or until the sauce thickens slightly.

Stir in freshly squeezed lemon juice and season the sauce with salt and pepper to taste.

Return the chicken to the skillet, spooning the sauce over the cutlets. Garnish with the caramelized lemon slices and sprinkle with parsley before serving.