1. Slice the chicken breasts in half lengthwise or pound them into 4 even cutlets. Season both sides with salt, black pepper, and garlic powder.

2. Place the flour in one shallow bowl, the beaten eggs in a second bowl, and the panko mixed with the grated Parmesan in a third bowl.

3. Dredge each chicken cutlet in the flour, dip it into the eggs, then press it into the Parmesan breadcrumb mixture until fully coated.

4. Heat the olive oil in a large skillet over medium heat. Cook the chicken for 4 to 5 minutes per side, or until golden brown and cooked through. Transfer to a plate.

5. Lower the heat and add the butter to the same skillet. Stir in the minced garlic and cook for 30 seconds, just until fragrant.

6. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan.

7. Stir in the heavy cream and let the sauce simmer for 2 to 3 minutes until slightly thickened.

8. Add the extra Parmesan cheese and stir until the sauce is smooth.

9. Spoon the rich garlic sauce over the crispy chicken and finish with chopped parsley before serving.