Chicken Francese with Lemon Butter Sauce - My Home Made Recipe

Ingredients

• 1 1/2 lb (680 g) thin chicken breast cutlets
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1/2 cup (65 g) all-purpose flour, plus 1 tablespoon if needed
• 4 large eggs
• 2 tablespoons chopped fresh parsley, divided
• 3 tablespoons olive oil, plus more as needed
• 2 tablespoons unsalted butter, for frying
• 1 small shallot, finely minced
• 1/2 cup (120 ml) dry white wine
• 1 1/2 cups (360 ml) low-sodium chicken stock
• 1 large lemon, half sliced thin and half juiced
• 3 tablespoons unsalted butter, cold and cubed
• Salt and black pepper, to taste