Begin by cutting each chicken breast in half lengthwise to create thinner cutlets, and gently pound to an even thickness. Season with salt and pepper.

Set up a dredging station with flour on one plate and beaten eggs in a shallow bowl. Coat each chicken piece in flour, then dip in egg.

Melt butter in a large skillet over medium heat. Add the coated chicken in a single layer and cook for about 3-4 minutes on each side until golden brown.

Remove chicken and add chicken broth, white wine, and lemon juice to the skillet. Scrape up browned bits to enhance the sauce flavor.

Return chicken to the skillet and simmer in the lemon butter sauce for 2-3 minutes until heated through.

Garnish with chopped parsley and lemon slices. Serve immediately with sides like pasta, rice, or vegetables.