Preheat oven to 400F. Pound the chicken cutlets to flatten them out for quicker and more even baking.
Mix the flour, salt and pepper together on a plate. Mix the eggs and about two tablespoons of water in a bowl. Add the seasoned breadcrumbs to a separate plate.
Coat the chicken with the flour.
Dip the chicken in the egg wash.
And finally coat with the seasoned breadcrumbs.
Add a few tablespoons of olive oil to a pan and warm on medium to medium low heat.
Cook on each side for about 2 minutes or until golden brown.
Juice the lemons and save the peel.
Bring the 3 tbsp butter, wine, lemon juice and peels, salt and pepper to a boil and allow to reduce by half. Remove from heat and stir in the remaining 3 tbsp butter.
Place the chicken cutlets on a baking sheet lined with parchment paper. and Bake at 400F for about 10 minutes.
Cook your pasta according to the package's instructions.
Finely chop the parsley.
Serve the chicken with spaghetti, drizzle the sauce over and add a healthy sprinkle of the parsley.