Preparation

• Slice each chicken breast in half horizontally to create thin cutlets. Pat dry with paper towels.
• In one shallow bowl, beat the eggs. In another, combine Parmesan, breadcrumbs, garlic powder, salt, and pepper.
• Dip each piece of chicken in the egg mixture, then dredge it in the breadcrumb-Parmesan mixture, pressing to coat evenly.
• Heat olive oil in a large skillet over medium heat. Add the chicken cutlets and cook for 3–4 minutes per side, or until golden brown and cooked through.
• In the same pan, reduce heat to medium-low and add the butter. Stir in the minced garlic and sauté for 1 minute until fragrant.
• Sprinkle in the flour and whisk for 1 minute. Gradually pour in the chicken broth, whisking constantly to avoid lumps.
• Then add the heavy cream and Parmesan. Simmer gently for 3–5 minutes, until thickened to your liking. Season with salt and pepper to taste.
• Return the chicken to the pan to warm through, or serve plated with the sauce spooned generously over the top.
• Garnish with chopped parsley if desired.