Take all-purpose flour in one bowl and whisk eggs in another bowl. Coat the chicken in egg mixture then dredge in the flour.
In a large skillet over medium heat, add 3 tablespoons of oil. Add the chicken pieces without overcrowding the pan. Cook for 3-4 minutes on each side until the chicken turns light brown in color. Remove and transfer to a plate.
Clean the skillet of excess oil, add lemon slices, and cook until a little charred. Remove and transfer to a plate.
For the sauce
Add the butter to a pan and let it melt over medium heat, whisk in all-purpose flour and cook for 30 seconds, next add wine, chicken broth, lemon juice, salt, and black pepper. Simmer and cook for 2-3 minutes or until slightly thickened.
Return the chicken to the skillet and cook for 3-4 minutes over low flame. Garnish with chopped parsley and charred lemon.