Cut chicken breast horizontally through the middle to within one-half inch of the other side. Open the two sides and spread them out like an open book; cut into 4 pieces. Cover chicken pieces with plastic wrap; pound firmly with a meat mallet to an even thickness.
Dust chicken pieces lightly with flour on both sides.
Whisk eggs in a shallow bowl until smooth. Dip floured chicken in eggs until coated.
Heat oil in a deep skillet over medium-high heat. Cook chicken in the hot oil until golden, 2 to 3 minutes per side. Drain on paper towels.
Combine butter, parsley, salt, and pepper in a skillet; heat over medium heat until butter is melted, 1 to 2 minutes. Add chicken pieces; swirl skillet to coat them with butter. Pour in lemon juice; swirl skillet to coat chicken evenly.
Pour white wine into the skillet. Cook until reduced, about 2 minutes. Pour in chicken stock. Cook until chicken is no longer pink in the center, about 10 minutes.
To thicken sauce and some nice flavor, you can add Parmesan cheese to taste. To maintain lemony flavor, you can add a bit of cornstarch or flour instead of the Parmesan cheese.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Per Serving: 372 calories;25.8 g fat;
11.3 g carbohydrates;
19.2 g protein;
247 mg cholesterol;
284 mg sodium.