Pound your chicken breasts till they are about ¼ inch thick. Put some flour in a shallow platter, season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. heat the oil over medium-high heat in a large skillet.

Dredge both sides of chicken in flour mixture, and then dip them in the egg wash. Let it coat completely. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side. Until golden, turning once. Remove cutelts to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes. Until fragrant. Add the wine, broth, and lemon juice, and simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and returnt he chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

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