Season the chicken cutlets with salt and pepper on both sides. Season the flour with garlic powder or granulated garlic, and paprika. Roll the butter slices in the flour and reserve.
Beat eggs with cheese and lemon juice.
Heat oil, 4 turns of the pan, over medium to medium-high heat. Dredge 2 pieces of chicken in flour then coat in egg batter and saut to deep golden, 2-3 minutes on each side. Repeat, removing browned chicken to plate. Add sliced lemon to pan, caramelize on one side then flip and add garlic to pan. Stir it for 1 minute then add wine to pan to deglaze. Pour in stock and bring to a bubble, swirl in the seasoned, flour-coated butter and swirl in pan to form sauce. Slide chicken back into pan and cook through, 4-5 minutes.
Serve with crusty bread or a side of pasta to absorb sauce and sprinkle with parsley.
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