Clean chicken under cold water and trim off any excess fat. Pat dry with a paper towel and filet each chicken breast into 3 thin slices (pound thinly with a meat mallet if desired, although not necessary). 

Season on both sides with salt and pepper and coat with seasoned All Purpose Flour, shaking off any excess. 

In a medium/large saute pan, heat Olive Oil over medium heat- being careful not to burn the oil (Olive Oil has a short smoking point and will burn quickly if flame is too high)

Dip Chicken pieces into seasoned beaten eggs (seasoning every layer of the dish will go a long way) and transfer into the frying pan, cooking for approximately 3-4 minutes on each side or until fully cooked through, leaving a golden brown outer crust. If the crust is too dark and chicken is raw in the middle, reduce heat. 

Continue the frying process until all chicken is cooked through- adding a little more oil along the way if necessary and layer onto a paper towel lined baking sheet to rest. 

Once the chicken is cooked off, add 2 TBSP Butter to the same pan, and once melted, add white wine to deglaze for another 2-3 minutes or until reduced, scraping off any browned bits, which is really the key to this dish. 

Once reduced, add chicken stock and fresh lemon juice and bring up to a boil- reduce heat, add remaining 2 TBSP of butter, and simmer for another 5-8 minutes until well blended. Add fresh parsley, salt, pepper, & a few shakes of crushed red pepper, and cook for an additional few minutes until desired consistency is reached. 

Dip chicken pieces back into the saucepan in batches to reheat, and transfer onto a serving platter. 

Drizzle remaining pan juices over chicken and serve hot over pasta or rice. Garnish with more fresh parsley and lemon wheels.