Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet until they’re thin.

In one bowl, combine the flour, salt, and pepper. In another, whisk the eggs and milk until smooth.

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

Dredge each chicken cutlet in the flour mixture, shake off the excess, and dip in the egg mixture.

Place the chicken in the pan and cook for about 4 minutes on each side until golden brown and fully cooked.

Remove the chicken and keep it warm. Wipe out the pan for the sauce.

In the same pan, melt 1 tablespoon of butter. Add the lemon slices and cook for 2-3 minutes until browned. Remove the lemon slices and set aside.

Add the rest of the butter and melt it. Stir in the flour and cook for about a minute.

Pour in the white wine and let it simmer for 2 minutes, then add the chicken broth and simmer for another 4-5 minutes until the sauce thickens slightly.

Stir in the lemon juice, and season with salt and pepper to taste.

Return the chicken to the pan and spoon the sauce over it. Garnish with the cooked lemon slices and chopped parsley.

Serve immediately with your favorite side dishes!