Season the chicken cutlets on both sides with salt and black pepper.

Place the flour in a shallow bowl. In a second shallow bowl, whisk together the eggs, Parmesan cheese, and 2 tablespoons of the chopped parsley.

Dredge each chicken cutlet in the flour, shaking off the excess, then dip into the egg mixture, ensuring the cutlet is completely coated.

In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat until the butter is melted and foaming.

Place the chicken cutlets in the skillet (in batches if necessary) and cook until golden brown, approximately 3 to 4 minutes per side. Remove chicken to a plate and set aside.

Add the white wine to the skillet to deglaze, scraping the bottom of the pan with a wooden spoon to release any browned bits. Simmer for 2 minutes until reduced by half.

Pour in the chicken stock and lemon juice. Bring the liquid to a simmer and cook for 5 minutes until the sauce begins to thicken slightly.

Whisk in the remaining 2 tablespoons of butter and add the lemon slices to the sauce.

Return the chicken cutlets and any accumulated juices to the skillet. Simmer for 1 to 2 minutes until the chicken is heated through and the sauce is glossy.

Garnish with the remaining fresh parsley and serve immediately.