Prepare 2 stations for the chicken; A shallow dish with the beaten eggs, milk, salt and pepper. A second dish with wheat flour with just a pinch of salt and pepper.
First, dredge the chicken cutlet into the flour, shaking off the excess.
Next, dip the chicken in the egg mixture, and finally dredge into the flour again, gently pressing to adhere on all sides. Repeat with all the chicken cutlets.
Heat the oil in a large non-stick skillet over medium heat.
Add coated cutlets and cook until golden brown on both sides, about 4-6 minutes per side. You might need to cook them in batches to avoid overcrowding the pan. Place the chicken aside on a plate.
To the same preheated skillet add one tablespoon of oil. Add in onion and cook until soft, 2-3 minutes. Stir in the flour and cook until bubbles appear 1-2 minutes.
Pour in the stock and lemon juice, and whisk to combine, simmering over medium-low heat until the sauce thickens. Taste and season to taste.
Stir in lemon slices and return the chicken back into the pan. Continue to simmer until the chicken is piping hot.
Garnish with parsley and serve warm. Enjoy