Pat the chicken cutlets dry with paper towels, then season both sides with salt and pepper. If some pieces are thicker, gently pound them to even thickness (about ¼–½ inch).

Set up a dredging station: one shallow bowl with the flour, one with the beaten eggs, and one with the breadcrumbs mixed with ½ cup grated Parmesan.

Lightly press each cutlet into the flour, dipping into the egg, then pressing into the breadcrumb-Parmesan mixture until well coated. Place the cutlets on a wire rack.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the cutlets and cook about 3–4 minutes per side until golden brown and cooked through.

After removing the cooked cutlets, reduce heat to medium, add butter to melt, and sauté minced garlic until fragrant.

Pour in chicken broth to deglaze the pan, letting it reduce slightly.

Stir in heavy cream and simmer until the sauce thickens, about 3–5 minutes. Mix in ¼ cup grated Parmesan until smooth.

Return the cutlets to the skillet, spooning creamy garlic sauce over them. Heat through for a minute.

Serve immediately with chosen sides such as mashed potatoes or green salad.