Beat the eggs in a shallow bowl with the garlic, parsley, salt, and pepper.

Place the flour in a bowl. In a separate shallow bowl, combine the breadcrumbs and Parmesan cheese.

Dip each cutlet into the flour and then into the egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.

For every 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat. Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.

Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce.

Wipe the skillet clean with paper towels. Heat the butter until melted and add the wine. Heat for 30 seconds and stir in the broth and lemon juice. Season with salt and pepper. Simmer 2 minutes.

Pour broth mixture over cutlets and garnish with parsley and lemon slices.