Season thin chicken cutlets with salt and pepper.

In one bowl, add all-purpose flour and season with salt and pepper. Whisk eggs in a separate shallow bowl.

Coat the chicken in egg mixture then dredge in the seasoned flour. Let any excess drip off.

In a large skillet over medium heat, add 3 tablespoons of oil. Add the chicken pieces to the hot oil without overcrowding the pan. Cook for 3-4 minutes on each side until the chicken turns a golden brown perfection. Remove and transfer to a plate.

Now make the white wine sauce. Clean the skillet of excess oil with a paper towel, add lemon slices, and cook in the hot skillet until a little charred. Remove and transfer to a plate.

Add the butter to a pan and let it melt over medium heat, whisk in all-purpose flour and cook for 30 seconds, next add wine, chicken broth, lemon juice, salt, and black pepper.

Simmer and cook for 2-3 minutes or until slightly thickened.

Return the cooked chicken pieces to the skillet in a single layer and cook for 3-4 minutes on low heat. Chicken should be cooked until it reaches 165 degrees with a meat thermometer.

Serve on a large platter. Spoon sauce on top of the chicken and garnish with chopped fresh parsley and the charred lemon.