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1
Whisk the eggs, milk, 1 teaspoon salt, and 1/2 teaspoon pepper together in a wide bowl until blended.
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2
Dredge the scallopine in flour to coat both sides lightly and tap off the excess flour.
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3
Heat the olive and vegetable oils in a large skillet over medium heat.
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4
Dip into the egg batter as many of the scallopine as will fit in the pan without touching.
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5
Let excess batter drip back into the bowl and place them into the skillet.
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6
Fry, turning once, until golden brown on both sides, about 4 minutes.
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7
Adjust the heat as the scallopine cook so they brown slowly and evenly, with a steady bubbling.
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8
(If the heat is too high, the egg coating will scorch and the bits of batter that stick to the pan will burn, turning the sauce bitter.)
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9
Drain the scallopine on a paper-towel-lined baking sheet and repeat with the remaining scallopine and egg coating.
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10
Remove the pan from the heat and pour off the oil.
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11
Carefully wipe out the pan with a wad of paper towels and add half the butter.
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12
When the butter is melted, return the pan to the heat and scatter the lemon slices over the bottom of the pan.
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13
Cook, stirring gently occasionally, until the lemon slices are golden, about 3 minutes.
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14
Scoop the lemon slices out and set them aside.
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15
Add the remaining 3 tablespoons of the butter, the wine, and lemon juice and bring to a vigorous boil.
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16
Boil until the liquid is syrupy, 3 to 4 minutes.
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17
Pour in the stock, bring to a boil, and cook until reduced by about half, about 5 minutes.
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18
Tuck the scallopine into the sauce and simmer until the sauce is velvety and the scallopine are heated through, about 4 minutes.
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19
Sprinkle with the chopped parsley and divide the scallopine among warm serving plates.
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20
Spoon some of the sauce over each serving and decorate the tops with the reserved lemon slices.
