In a wide, shallow bowl, mix together flour, salt and pepper. Set aside.
In a medium bowl, whisk together eggs, milk, cheese and parsley. Set aside.
Tenderize chicken with ridged surface of meat pounder. Place chicken between two pieces of wax paper and pound to about 1/4-inch thickness. Dredge each piece in flour mixture, then dip in egg mixture, coating well. Let chicken sit in egg mixture while heating oil.
In a medium frying pan, heat the oil over high heat until very hot. To check if oil is ready, drip a bit of egg mixture in the oil. If it sizzles before it hits the bottom, it is ready.
Place breasts in single layer in oil and fry on medium-high heat until gold brown around all of the outside edges, about 3 to 4 minutes. Use tongs to make sure the chicken doesn't stick to the bottom of the pan. Turn each breast and cook another 3 minutes or so, or until breast is golden brown. Discard oil and move chicken to another dish
Pour in wine, lemon juice, chicken base and butter. Stir and simmer \~5 minutes, or until slightly reduced and there is no strong alcohol taste left. Transfer chicken to a serving plate, cover with sauce and serve immediately.
Cheat and thicken with a bit of corn starch if you’d like. I did.