Prepare the Chicken: Place chicken breasts between two pieces of plastic wrap and gently pound to uniform thickness of about 1/2 inch. Season with salt and pepper.

Set Up the Breading Station: Create a breading station with three shallow bowls: flour, beaten eggs, and a mixture of Parmesan cheese and panko breadcrumbs.

Coat the Chicken: Dredge chicken in flour, dip in eggs, and then coat with breadcrumb mixture. Set aside.

Heat the Skillet: Heat olive oil and butter in a skillet over medium heat until shimmering. Add chicken breasts without overcrowding.

Cook the Chicken: Sauté for 4-5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.

Sauté the Garlic: Remove chicken and keep warm. In the same skillet, add minced garlic and sauté for about 30 seconds.

Make the Garlic Sauce: Pour in chicken broth, simmer for 2-3 minutes, then stir in heavy cream and lemon juice, allowing to thicken.

Combine and Serve: Return chicken to skillet, spoon sauce over, and let simmer for 1 minute. Serve on a platter, garnished with parsley.