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Season chicken with salt and pepper. Place flour in a shallow bowl. Dredge chicken cutlets in flour, shaking off excess. Place chicken on a large plate.
Heat oil in a large skillet over medium-high heat. Add chicken to skillet, and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to a large plate.
Add butter, shallot, and lemon zest to drippings in skillet, and cook over medium heat, stirring constantly, until shallot is softened, about 1 minute. Add lemon juice, and cook, scraping up any browned bits from bottom of skillet. Stir in chicken broth and parsley; cook, stirring often, until slightly thickened, about 2 minutes.
Remove from heat, and slowly add cream, whisking constantly and vigorously. Return chicken to skillet, and spoon sauce over chicken. Garnish with quartered lemon slices before serving.