Dredge the Chicken:

In a shallow dish, combine the flour, garlic powder (if using), and a pinch of salt and pepper.
In another shallow dish, beat the eggs and mix in the Parmesan cheese.
Dredge each chicken cutlet first in the flour, shaking off the excess, then dip in the egg mixture, coating it evenly.
Cook the Chicken:

Heat olive oil in a large skillet over medium-high heat.
Add the chicken cutlets to the skillet (do this in batches if needed to avoid overcrowding) and cook for about 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken and set it aside on a plate.
Make the Sauce:

In the same skillet, reduce the heat to medium. Add the butter and let it melt.
Pour in the white wine and chicken broth, scraping up any brown bits left from the chicken. Let the liquid simmer for 2-3 minutes to reduce slightly.
Add the lemon juice and stir to combine. Taste the sauce and adjust the lemon or seasoning if necessary.
Finish the Dish:

Return the chicken to the skillet, spooning the sauce over the cutlets. Let it cook for another 2-3 minutes to reheat the chicken and allow the flavors to meld together.