Cut each chicken breast in half horizontally to make 4 thin steaks.

In a small bowl, whisk together the eggs and milk. Set this mixture aside.

On a plate, mix flour, salt, and pepper. Coat each piece of chicken in the flour, shaking off the excess, and place it on a separate plate.

Heat the olive oil in a large nonstick pan over medium-high heat.

Dip the chicken in the egg, letting any excess drip off, and then place it in the heated pan.

Cook for 3 minutes until it’s golden brown. Flip the chicken, lower the heat to medium, and cook for another 4 minutes or until golden and fully cooked (internal temp 68°C/155°F). Remove the chicken from the pan and keep it warm on a plate.

Add the lemon slices to the same pan. Cook for about a minute or until the lemons soften and start to brown. Flip the slices and cook for another 30 seconds. Remove these as well.

Wipe the pan clean using paper towels.

For the white wine sauce, melt the butter in the pan over medium heat.

Add 2 tablespoons of flour and stir for 1 minute using a wooden spoon.

Gradually pour in half of the chicken stock while stirring. Once the flour dissolves, add the remaining stock, wine, and salt.

Increase the heat a little, then let the sauce simmer for 3-4 minutes until it thickens to a syrupy consistency.

Return the chicken and lemon slices to the pan, letting the sauce spoon over the chicken. Sprinkle with parsley if desired, and serve immediately with the sauce.