Place the chicken (one at a time) in a large freezer bag, and using the side of a meat tenderizer, pound the chicken to ⅛" to ¼" in thickness.

Cut each pounded chicken piece into halves, or thirds. Set aside.

Pour the flour onto a platter or plate. Add ½ teaspoon of salt, ½ teaspoon of pepper and the 1 teaspoon of garlic powder. Gently mix together with a fork. Remove 2 tablespoons to use later for the sauce.

In a second small/medium-sized bowl, mix together the eggs, Parmesan, 2 tablespoons of the parsley, and a pinch of salt and pepper.

Dredge each chicken cutlet in the flour mixture and then dip into egg mixture, fully coating.

Heat oil over medium heat in a large skillet. After the oil has heated, add 2 tablespoons of the butter.

Place the coated chicken into the hot skillet, 2 at a time.

Cook for 3 to 4 minutes, until nicely browned on the bottom.

Flip and cook the other side until completely cooked through and nicely browned, about another 3 - 4 minutes.

Remove from the pan and repeat with remaining chicken. (Cooked cutlets can be made 1 to 2 hours ahead of time. Re-heat in (350 F) oven 15 minutes before serving, or keep warm in oven (220 F) until ready to use.

In the same skillet, add the remaining 2 tablespoons of oil over medium heat.

Add garlic and crushed red pepper, cook until soft, about 3 minutes.

Add the reserved 2 tablespoons of seasoned flour, and mix completely. Add another tablespoon of flour if too wet, should resemble wet sand. Stir and let cook for about 1 to 2 minutes (don't let it get dark brown).

Add white wine and chicken stock and bring to a boil. Reduce the heat.

Add the lemon juice. Stir until slightly thickened.

Season with a healthy pinch of salt and pepper.

Remove the pan from the heat and stir in remaining 2 tablespoons of butter. Stir until melted.

Taste and adjust seasonings, if necessary.

Place cutlets on plates, or platter, and pour sauce over the top.

Garnish with remaining parsley.

Enjoy!