Soak Chicken cutlets in white vinegar and water. Let sit for a few minutes, rinse well and pat dry with paper towels.
Place the flour in a bowl, and season with 1 teaspoons oregano, and salt pepper to taste. Mix to combine.
Beat eggs in a bowl, season with salt and pepper to taste. Whisk to combine.
Roll butter in flour mixture, set aside.
In a large deep skillet over medium heat, add olive oil. While oil is heating, using a pair of tongs dip chicken in seasoned egg wash (shake off excess egg wash), then dredge the chicken in the seasoned flour (shake off excess flour).
Add chicken to the hot skillet and cook 3 minutes per side. (Do this in two batches). Transfer cooked chicken to a serving platter.
Add chicken stock to the pan, with a wooden spoon scrape all of the browned bits up from the bottom of the pan. Add the lemon juice, and simmer for about 5 minutes to reduce the sauce slightly.
Add the butter (rolled in flour) into the sauce. Stir to incorporate and dissolve the flour. Simmer for 2 to 3 minutes. At this point taste the sauce for seasoning. Add salt and pepper if needed.
Pour the sauce over the chicken cutlets, and garnish with the parsley.