Cut each 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, shaking 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, lower heat to medium, then cook for 4 minutes until the chicken is golden (internal temp 68°C/155°F). Remove onto a plate.

Add the lemon slices to the pan. 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.

Still on medium heat, melt the butter in the pan. Add flour and stir for 1 minute using a wooden spoon. While stirring, slowly pour in half the stock. Once the flour is dissolved into the liquid, stir in remaining stock, then the wine and salt.

Turn the heat up slightly then 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 then serve the chicken with the sauce.