Cut each breast in half horizontally to form 8 thin cutlets in total, each should be about ¼ inch to a ½ inch thick.
Add the flour, paprika, and garlic powder to a shallow dish. Mix with a fork to distribute the ingredients evenly. Roll each piece of butter in the flour mixture until fully coated and then reserve for later.
In a second dish, beat the eggs with a tablespoon of lemon juice and a teaspoon of lemon zest, plus the grated Parmesan cheese.
Heat the oil over medium-high flame in a large skillet.
Dredge both sides of each cutlet in the seasoned flour and then dip them in the egg mixture, making sure they are completely coated. Let the excess egg drip off and add the cutlet to the skillet.
Let cutlets fry for about 3 minutes per side. They should be golden with an internal temperature of about 155 F.
In a clean pan, sauté the garlic for about a minute, just enough for it to become fragrant but not brown.
Add the wine and let it cook off for a minute or two. Then add the lemon juice, zest, and broth. Simmer for five minutes so it starts to reduce.
Add the floured butter and stir until it fully dissolves and thickens the sauce.
Reduce the heat to medium-low and add the cutlets back to the pan. Let simmer for three to five minutes, making sure the cutlets are coated and can absorb the sauce. Garnish with freshly chopped parsley and serve.
