Place the chicken breasts on a cutting board. Using a sharp knife, carefully slice each breast horizontally to create two thin cutlets. Set aside.

In a shallow bowl, combine the flour, salt, pepper, and garlic powder. Mix thoroughly. In a separate bowl, beat the eggs until well combined.

Dredge each chicken cutlet in the flour mixture, shaking off excess, then dip into the beaten eggs to coat evenly.

Heat the vegetable oil in a large skillet over medium heat. Working in batches, fry the chicken cutlets until golden brown on both sides, approximately 3 to 4 minutes per side. Remove from the skillet and set aside.

In the same skillet, melt the butter over medium heat. Add the lemon slices and cook until lightly golden on both sides. Remove the lemon slices and reserve.

Pour the white wine into the skillet and allow it to simmer for several minutes, scraping the bottom of the pan to release any browned bits.

Add the chicken stock and lemon juice. Bring to a gentle simmer and allow the sauce to reduce for approximately 5 minutes.

Stir in the heavy cream and return the chicken cutlets to the skillet. Simmer for an additional 5 minutes, or until the chicken is cooked through and the sauce has thickened to a velvety consistency.

Season the sauce with salt and pepper to taste. Garnish with reserved lemon slices and fresh parsley before serving.