Set up two stations for the chicken in your shallow dish or bowls; A shallow dish with the beaten eggs, milk, salt and pepper. A second dish with flour with just a pinch of salt and pepper.
Dredge the chicken cutlet into the flour, shaking off the excess.
Dip the chicken in the egg mixture, and finally dredge into the flour again. Repeat with all the chicken cutlets.
Heat the 1 tablespoon of avocado oil and a few sprays of avocado spray oil in the large non-stick or cast iron skillet over medium heat.
Add the cutlets and cook until golden brown on both sides, about 4-6 minutes per side. You might need to cook them in batches to avoid overcrowding the pan. Place the chicken aside on a plate.
To the same skillet add a few sprays of avocado oil spray. Add in onion and cook until soft, 2-3 minutes. Stir in the flour and cook for about 1-2 minutes.
Pour in the stock and lemon juice, and whisk to combine, simmering over medium-low heat until the sauce thickens. Taste and season to taste.
Stir in lemon slices and return the chicken back into the pan. Continue to simmer.
Garnish with parsley and serve warm.
