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

Whisk eggs and milk in a small bowl. Set aside.

Mix flour, salt, and pepper on a plate. Coat the chicken in the flour and shake off excess, then set aside on a plate.

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

Dip the chicken in the egg, allow excess to drip off, then put into the pan. Cook for 3 minutes until golden.

Flip the chicken, lower heat to medium, and cook for 4 minutes until golden (internal temperature 68°C/155°F). Remove onto a plate.

Add lemon slices to the pan and cook for a minute or until the lemons go soft/brown, then turn and cook the other side for 30 seconds. Remove onto a plate.

Wipe the pan clean using paper towels.

Melt the butter in the pan over medium heat. Add flour and stir for 1 minute using a wooden spoon.

While stirring, slowly pour in half the stock. Once the flour is dissolved, stir in remaining stock, then the wine and salt.

Turn the heat up slightly and simmer for 3-4 minutes or until the sauce thickens into a syrupy consistency.

Return the chicken and lemon slices to the pan, then spoon the sauce all over the chicken. Sprinkle with parsley and serve.