Step 1

Combine the flour, kosher salt, fresh ground black pepper, and garlic powder in a shallow bowl.  Beat the eggs in a separate shallow bowl.

Step 2

Heat the oil in a large skillet over medium-high heat. Dredge the chicken cutlets in the flour mixture, then dunk them into the eggs. Let the excess beaten eggs drip off.

Step 3

Add the chicken to the skillet and cook until golden brown on the bottom. Flip and cook until golden brown on the other side and cooked through. Remove the chicken to a plate. Carefully wipe most of the oil out of the skillet.

Step 4

Reduce the heat to medium and melt the butter. Whisk in the flour and cook for 2 minutes while gently scraping the bottom of the pan to get off any browned bits. Whisk in the white wine and let it reduce for 1-2 minutes. Add the chicken broth and lemon juice. Whisk to combine and let it thicken for a minute. Return the cooked chicken to the skillet with the sauce. Garnish with fresh lemon slices, chopped fresh parsley, or a sprinkle of grated Parmesan Cheese.  For best results, serve promptly.