Instructions:
- Tenderize the chicken breasts by placing them between plastic wrap and pounding them to an even 1/2-inch thickness. Season lightly with salt and pepper.
- Set up a dredging station: place flour in the first dish, whisked eggs in the second, and the Panko breadcrumbs mixed with 1/2 cup Parmesan cheese and seasoning in the third.
- Coat each chicken cutlet thoroughly: dredge in flour (shaking off excess), dip in egg (let excess drip off), and press firmly into the Panko mixture to ensure full coverage.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until shimmering. Carefully add the chicken (working in batches if necessary) and fry for 3–4 minutes per side until deep golden brown and cooked through (165°F / 74°C).
- Remove the cooked chicken and set aside on a wire rack or paper towel-lined plate to maintain crispness.
- Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same skillet. Sauté the minced garlic for about 30 seconds until fragrant, scraping up any brown bits from the bottom of the pan.
- If using, pour in the white wine and let it simmer until reduced by half. Then, whisk in the chicken broth and heavy whipping cream. Bring to a gentle simmer.
- Remove the skillet from direct heat. Gradually whisk in the remaining 1/2 cup of Parmesan cheese until the sauce is smooth and emulsified. Stir in the fresh lemon juice. Taste and adjust seasoning.
- Return the chicken cutlets to the pan just long enough to lightly coat them in the sauce, or serve the sauce generously spooned over the plated chicken. Garnish with fresh parsley.