In a large bowl,combine the chicken with the salt, pepper, garlic powder and parsley. Divide the chicken into 4 pieces, and flatten into thin patties.
Heat a heavy skillet over medium heat until almost smoking, and cook the patties until browned on both sides, about 4 minutes per side; remove from pan and set aside. Drain excess grease but leave any browned drippings in the skillet.
In a shallow dish, whisk together 1 cup of flour with salt and black pepper. In a separate shallow dish, beat the eggs with a teaspoon of water.
Heat the vegetable oil in the skillet over medium heat. Dredge both sides of cooked patties in the seasoned flour, followed by dredging in the eggs, then dredge again in the seasoned flour; repeat 3 times to build up a thick coating on the patties.
Place the patties into the hot oil, and pan-fry until golden brown on both sides, about 5 minutes per side. Remove patties from pan and set aside.
Spoon away any excess vegetable oil from the pan.
Melt butter in the skillet over medium heat, and stir to loosen any brown flavor bits left in the bottom of the skillet. Whisk in 1 tablespoon of flour until smooth. If you prefer a very thick gravy, use more flour.
Gradually whisk in beef broth, cooking until the gravy is thick. Season to taste with salt and black pepper, and serve the gravy over the chicken patties.