• Place chicken on large cutting board, cover with plastic wrap. Alternatively, you can use a reusable bag.  Pound with the flat end of the meat tenderizer until they are thin cutlets.
• Slice one lemon into thin slices. Juice lemon to make 1 tablespoon lemon juice.  Freeze the rest of the lemon juice to use for future recipes. 
• Whisk together the flour, salt and pepper in the coating tray or bowl.
• Place the eggs and milk in a coating tray or bowl, whisk well.
• Dredge each piece of chicken first in the flour, then coat with egg mixture.
• Heat the olive oil in a large skillet over medium-high heat.  When oil is shimmering, add chicken in a single layer (if they all don’t fit in your pan, cook in batches). Cook for 4 minutes per side, or until golden brown and cooked through.
• Remove chicken from the skillet, cover with foil to keep warm and set aside. Wipe out your skillet with a paper towel.

Sauce

• Heat 1 tablespoon of butter in the skillet over medium heat. Add lemon slices, and cook for 2-3 minutes or until lemon slices have browned slightly. Remove lemon slices from skillet.
• Add remaining 3 tablespoons butter to the skillet. Once melted, add the flour, whisking constantly and cook for one minute.
• Add the wine, simmer for 2 minutes. Add the chicken stock, simmer @ 4-5 minutes, until sauce has thickened slightly.
• Pour in the lemon juice, give a good stir, then season to taste with salt and pepper.
• Return the chicken to the pan. Spoon sauce over the chicken, then top with cooked lemon slices. Sprinkle with parsley, serve immediately.