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Gather all ingredients.
Whisk 2 cups flour, salt, and pepper together in a shallow bowl. Whisk eggs in another shallow bowl.
Dredge chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl.
Heat oil in a large skillet over medium heat. Pan-fry chicken until golden brown, 2 ½ to 3 ½ minutes per side; transfer to a plate.
Melt butter in the same skillet over medium-low heat.
Whisk in 2 tablespoons flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes.
Gradually whisk chicken broth and lemon juice into flour mixture, and bring to a simmer. Cook and stir until thick and smooth, about 10 minutes.
Return chicken to the skillet. Continue simmering until chicken is no longer pink in the center, 10 to 15 minutes.
Garnish with parsley and serve with lemon wedges.