1. Place the chicken breasts between plastic wrap and pound to 1/2 inch thickness. Season both sides with salt and pepper.

2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mix of panko breadcrumbs, Parmesan cheese, and Italian seasoning.

3. Dredge each chicken breast in flour, then dip into the egg wash, and finally coat in the Parmesan-panko mixture. Press gently to ensure the coating sticks.

4. In a large skillet over medium heat, add olive oil and butter. Cook the chicken for 4–5 minutes per side, until golden brown and cooked through.

5. To make the garlic butter sauce, add a little more butter to the skillet along with the minced garlic. Sauté for 1 minute until fragrant. Stir in the heavy cream and simmer for 2–3 minutes until slightly thickened.

6. Serve the crispy chicken with the sauce spooned over or under it. Garnish with chopped fresh parsley.