Place chicken breasts between two sheets of plastic wrap and pound to an even ½-inch thickness using a meat mallet or rolling pin. This ensures even cooking and maximum crispiness.

Create three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan, garlic powder, and Italian seasoning.

Dredge each chicken breast in flour, shaking off excess. Dip in egg, then press firmly into the Parmesan-breadcrumb mixture, ensuring full coverage. Place on a plate while you prepare the remaining pieces.

Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Cook chicken for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and cover loosely.

In the same skillet, melt remaining butter. Add minced garlic and cook for 1 minute until fragrant. Pour in chicken broth and scrape up any browned bits from the pan. Add heavy cream and simmer for 2-3 minutes until slightly thickened. Stir in Parmesan cheese and parsley, seasoning with salt and pepper.

Return chicken to the skillet, spooning sauce over the top. Serve immediately with your favorite sides.