Pound chicken cutlets to about 1/4" thin. Season with salt, pepper, garlic powder on both sides.
Place the flour in a shallow plate and beat the eggs in a medium bowl. Dredge each chicken cutlet in flour and then in egg.
Heat olive oil in a skillet over medium-high heat. Cook chicken for about 3-4 minutes per side until cooked through. Use a meat thermometer to measure that the internal temperature has reached 165F. Transfer to a plate and cover with aluminum foil.
Add butter to the skillet, minced garlic and 2 Tbsp of the gluten-free flour. Mix well. Add chicken stock, white wine, and lemon juice to the skillet. Bring to a boil and cook for a minute.
Transfer the chicken to a serving platter and pour the sauce over the chicken. Place lemons on top of chicken cutlets and sprinkle with fresh chopped parsley. Serve warm.
Note 1: If you want to omit the wine, you can substitute it with chicken stock.
Amount Per Serving
Calories 467Calories from Fat 180
% Daily Value*
Saturated Fat 9g45%
Vitamin A 525IU11%
Vitamin C 6mg7%
* Percent Daily Values are based on a 2000 calorie diet.