1. Prepare the Chicken:

• Slice the chicken breasts in half lengthwise to create thin cutlets.
• In a shallow dish, mix flour, salt, black pepper, garlic powder, and paprika.
• In a second bowl, whisk together the egg and milk.
• In a third dish, combine panko breadcrumbs and grated Parmesan cheese.

2. Coat and Cook the Chicken:

• Dredge each piece of chicken in the flour mixture, then dip in the egg mixture, and finally coat in the breadcrumb-Parmesan mixture.
• Heat olive oil and butter in a large skillet over medium heat.
• Cook the chicken for 4-5 minutes per side, or until golden brown and crispy. Transfer to a plate and tent with foil to keep warm.

3. Make the Garlic Sauce:

• In the same skillet, melt butter and sauté garlic for about 1 minute until fragrant.
• Add red pepper flakes (if using), then pour in heavy cream and chicken broth.
• Stir in Parmesan cheese, Italian seasoning, and season with salt and pepper to taste.
• Let simmer for 3-4 minutes, stirring occasionally, until thickened.

4. Serve:

• Pour the creamy garlic sauce over the crispy chicken.
• Garnish with fresh parsley and serve immediately with pasta, mashed potatoes, or roasted vegetables.