1. Slice the chicken breasts in half lengthwise to make thinner cutlets, then gently pound them to an even thickness. Season both sides with salt, black pepper, garlic powder, and paprika.

2. Set up three shallow bowls with flour in the first, beaten eggs in the second, and panko mixed with Parmesan in the third. Coat each piece of chicken in flour, dip it in egg, then press it into the Parmesan breadcrumb mixture.

3. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Cook the chicken for 4 to 5 minutes per side, until golden brown and cooked through. Transfer to a plate.

4. In the same skillet, lower the heat and add the remaining 1 tablespoon of butter. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

5. Pour in the chicken broth and scrape up the flavorful browned bits from the pan. Stir in the heavy cream and 1/4 cup Parmesan, then simmer for 2 to 3 minutes until the sauce thickens slightly.

6. Spoon the rich garlic sauce over the crispy chicken, sprinkle with fresh parsley, and serve immediately.