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Place each piece of chicken in between two pieces of plastic wrap. Pound with the flat end of a meat mallet to create thin cutlets.
Place the flour, salt and pepper in a bowl. Mix until combined.
Place the eggs and milk in a small bowl and whisk until smooth.
Heat the olive oil in a large pan over medium high heat.
Dredge each chicken cutlet in the flour mixture, then dip in the egg.
Place the chicken breasts in a single layer in the pan.
Cook for 4 minutes per side, or until golden brown and cooked through.
Remove the chicken from the pan and cover to keep warm. Wipe out the pan with a paper towel.
Heat 1 tablespoon of butter in the pan over medium heat. Add the lemon slices. Cook for 2-3 minutes or until lemon slices have browned. Remove the lemon slices from the pan.
Add the rest of the butter to the pan, and cook until melted. Add the flour and cook for one minute, stirring constantly.
Pour in the white wine and simmer for 2 minutes. Add the chicken broth and simmer for an additional 4-5 minutes or until sauce has just thickened.
Stir in the lemon juice and season with salt and pepper to taste.
Return the chicken to the pan. Spoon the sauce over the chicken, then top with cooked lemon slices. Sprinkle with parsley, then serve immediately.