1. Slice each chicken breast in half horizontally to create 4 thin cutlets. Pound lightly if needed so they cook evenly, then season with salt, pepper, garlic powder, and paprika.

2. Place the flour in one shallow bowl. In a second bowl whisk the eggs and milk. In a third bowl combine the grated Parmesan and breadcrumbs.

3. Dredge each chicken cutlet in flour, dip into the egg mixture, then coat well in the Parmesan breadcrumb mixture.

4. Heat olive oil and 1 tablespoon 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.

5. In the same skillet add the remaining 1 tablespoon butter and the minced garlic. Cook for about 30 seconds until fragrant.

6. Stir in 1 tablespoon flour and cook briefly, then slowly whisk in the chicken broth until smooth.

7. Add the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and cook for 2 to 3 minutes until the sauce thickens.

8. Spoon the sauce over the chicken or return the chicken briefly to the pan just before serving. Finish with chopped parsley and serve hot.