Preheat oven to 350 degrees F.
Season chicken with salt and pepper. Set up an assembly line of 3 bowls.
Add the flour, dried parsley, and garlic powder to one bowl.
Add egg and milk to second bowl, mix thoroughly.
Add cheese to the last bowl.
Heat a large skillet over medium-high heat. Add canola oil.
Dredge a piece of chicken into first bowl of flour mixture, coating completely.
Then move chicken to the egg mixture and lastly to the cheese bowl.
Add the chicken to the skillet and repeat with remaining pieces.
Cook for 5 minutes on each side, until golden brown.
Then add wine, chicken stock, and juice of 1 lemon.
Cut other lemon into wedges and place in skillet. Add butter to skillet.
Cover and place on low for 20-25 minutes or until internal temperature of chicken reaches 165 degrees F.
Begin boiling water for pasta. Add pasta and cook for 8-10 minutes. Drain.
In a large bowl add the drained pasta, the cooked chicken and the sauce. Sprinkle with fresh parsley!
