Place chicken breasts on a board in front of you and with a sharp knife, carefully slice each in half, horizontally, creating two thin chicken cutlets.
Combine the flour, salt and pepper in a bowl and mix well. Beat the eggs into a separate bowl.
Coat the chicken first in the flour then in the egg.
In a large frying pan, heat the oil then fry the chicken in batches until golden brown on both sides. Remove from the pan.
In the same pan, melt the butter then fry the lemon slices until golden on both sides. Remove and set aside.
Pour in the wine and allow to reduce for a few minutes then add the stock and lemon juice.
Bring to a simmer and allow to reduce for 5 minutes then pour in the cream.
Add the chicken back to the pan and allow to cook for another 5 minutes until the sauce is velvety and the chicken is cooked through.