1. Mix the flour with a little salt and pepper in a shallow dish.  
2. Beat the eggs with 2 tablespoons milk in another shallow dish. 
3. Add the parmesan cheese, parsley, salt and pepper to the flour. 
4. Heat 2 tablespoons of oil and 2 Tablespoons of butter in a large skillet over medium-high flame.
5. Dredge both sides of the chicken cutlets in the seasoned flour using tongs.  Then dip them in the egg wash to coat completely, letting the excess drip off.
6. Add the chicken carefully to the hot pan and cook for 3-4 minutes on each side until golden.  Turn and cook on the other side.   
7. Repeat until all the chicken is cooked, adding more oil and/or butter if needed.

TO MAKE THE SAUCE:

1. Wipe the pan out with a paper towel and add 1 teaspoon of oil and 2 tablespoons of butter. 
2. Add the garlic and stir for 30 seconds or until fragrant. 
3. Add the wine and chicken stock.  Bring to a boil, reduce heat and let simmer rapidly for a few minutes. 
4. Add the lemon juice – taste and adjust the seasonings with some more lemon or salt and pepper if necessary.
5. Take the pan off the heat and add the remaining 2 Tablespoons of butter.
6. Return the chicken to the pan and simmer very gently for about 4 minutes. 
7. Plate with some chopped parsley and the extra sauce on top.