Start by placing your chicken breasts between two sheets of plastic wrap and gently pound them to about ½ inch thick using a meat mallet or rolling pin. Season both sides of the chicken breasts generously with salt and pepper.

Create your breading station by arranging three shallow dishes in a row. In the first dish, add flour; in the second, beat a few eggs; and in the third, combine panko breadcrumbs and grated Parmesan cheese.

Dredge each chicken breast in the flour, shaking off any excess, then dip it into the beaten eggs, coating thoroughly. Finally, transfer the chicken to the breadcrumb mixture, pressing gently to ensure it's well-coated.

In a large skillet, combine a generous amount of olive oil and a pat of butter over medium heat. Allow the oil to heat until shimmering.

Carefully add the breaded chicken breasts to the hot skillet, cooking for 4-5 minutes on each side until deep golden brown and the internal temperature reaches 165°F.

Once the chicken is cooked, remove it from the skillet and set aside. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Then, pour in chicken broth, allowing it to bubble and reduce before adding heavy cream and lemon juice.

Return the cooked chicken to the skillet, gently coating it with the rich garlic sauce. Let it simmer for a minute or two.

Sprinkle freshly chopped parsley over the top and serve with a generous drizzle of the creamy garlic sauce.