Prepare the Chicken: Place a chicken breast on a cutting board, lay your palm flat on top, and carefully slice it in half horizontally to create two thinner cutlets. Repeat with the second breast. Place the cutlets between two pieces of baking parchment and gently pound them to an even thickness of about 1cm. Pat them dry with a paper towel.

Set Up the Dredging Station: You'll need two shallow dishes. In the first, combine the plain flour, salt, and pepper. In the second, whisk the eggs and milk together until smooth.

Coat the Chicken: Working one cutlet at a time, dredge it in the flour mixture, shaking off any excess. Then, dip it into the egg mixture, allowing any excess to drip off.

Pan-Fry the Chicken: Heat the olive oil and 2 tablespoons of butter in a large frying pan over medium-high heat. Once the butter is foaming, carefully place two chicken cutlets in the pan. Be sure not to overcrowd it. Cook for 3-4 minutes per side, until golden brown and cooked through. I find that this timing is perfect for achieving a beautiful colour without overcooking the chicken. Transfer the cooked chicken to a plate and keep warm. Repeat with the remaining cutlets.

Start the Sauce: Reduce the heat to medium. Pour the white wine into the hot pan to deglaze, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for about 1 minute until it has reduced by about half.

Build the Flavour: Pour in the chicken stock and fresh lemon juice. Bring to a simmer and let it cook for 4-5 minutes, until the sauce has thickened slightly.

Finish the Sauce: Remove the pan from the heat. Add the cold, cubed butter one piece at a time, whisking continuously until each piece is melted and the sauce becomes smooth and glossy. This technique, called 'monter au beurre', gives the sauce a beautiful texture. Stir in the chopped fresh parsley.

Combine and Serve: Return the cooked chicken to the pan, spooning some of the sauce over the top. Let it warm through for a minute. Serve immediately, garnished with extra parsley and fresh lemon slices. This dish is fantastic, but if you're looking for other ways to prepare a Juicy Chicken Recipe, this technique is a great one to master.