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Slice each chicken breast in half horizontally and pound to an even ¼-inch thickness. Season both sides with salt and pepper.
Season the flour with a pinch of salt and pepper. In a separate shallow bowl, whisk together the eggs and grated Parmigiano Reggiano.
Dredge each chicken cutlet in the seasoned flour, shaking off any excess, then dip into the egg mixture, allowing the excess to drip off.
Heat about ¼ inch of neutral oil in a large skillet over medium heat. Fry the chicken for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a plate.
Carefully pour off most of the oil, leaving just enough to coat the bottom of the pan. Add the lemon slices and sear for about 1 minute per side until lightly caramelized. Remove and reserve.
Deglaze the pan with the white wine, scraping up any browned bits, and cook until reduced by half.
Stir in the chicken stock and lemon juice. Bring to a gentle simmer.
Add the butter that has been lightly rolled in flour, swirling the pan until it melts and creates a silky, lightly thickened sauce. Season with additional salt and pepper if needed.
Stir in the chopped parsley and return the chicken to the pan, spooning the s