Place the chicken (one at a time) in a large freezer bag, and using the side of a meat tenderizer, pound the chicken to 1/8" to 1/4" in thickness.
Cut each pounded chicken piece into halves, or thirds. Set aside.
Pour the flour onto a platter or plate. Add 1/2 teaspoon of salt, 1/2 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.