Flatten chicken to ¼-inch thickness. In a shallow-dish, mix the egg substitute, 2 tbsp lemon juice, 2 tbsp wine, hot pepper sauce and garlic.
In another shallow-dish, mix the flour, parsley, parmesan cheese and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat with flour mix.
In a large non-stick skillet, brown 4 chicken-breast halves at ½ - 1 tsp oil for 3-5minutes on each side or till juices run clear. Remove and keep warm, then drain drippings. Repeat with remaining oil and chicken. Remove and keep warm.
In precisely the exact same pan, melt butter. Add the remaining lemon juice and wine, bring to a boil. Boil, uncovered till sauce has been reduced by a fourth. Drizzle over chicken.