Place the chicken breasts on a cutting board and slice each horizontally into two approximately 1/2-inch (1.3 cm) thick cutlets. Pat the pieces dry with paper towels. Season both sides evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper. The chicken should have an even thickness and a dry surface before breading.

Place the flour in the first shallow bowl and the beaten eggs in the second. In the third bowl, combine the panko breadcrumbs, 1/2 cup grated Parmesan, garlic powder, paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Mix until the seasonings and cheese are evenly distributed throughout the breadcrumbs.

Dredge each chicken cutlet lightly in the flour, shaking off the excess. Dip it into the beaten eggs, allowing the extra egg to drip away. Press both sides into the Parmesan breadcrumb mixture until evenly coated. Set the breaded cutlets on a clean plate. The coating should look even, with no large patches of exposed chicken.

Place the 12-inch skillet over medium heat and add 2 tablespoons (30 ml) of the olive oil. Heat for approximately 1 to 2 minutes, until the oil shimmers but does not smoke. Drop a small breadcrumb into the skillet to check the heat. It should sizzle gently when the oil is ready.

Place two breaded cutlets into the hot skillet without overlapping. Cook over medium heat for approximately 3 to 5 minutes per side, turning once, until the coating is deep golden brown and the thickest part of each cutlet reaches 165°F (74°C). Transfer to a clean serving platter. Add the remaining 2 tablespoons (30 ml) olive oil and cook the other two cutlets the same way. Avoid stacking the cooked pieces so the crust stays crisp.

While the chicken rests, place the butter in the separate 10-inch skillet over medium-low heat. Once melted, add the minced garlic. Cook for approximately 30 to 60 seconds, stirring frequently, until fragrant and lightly softened. The garlic should remain pale golden, not dark brown.

Pour the chicken broth into the garlic butter and stir gently. Add the heavy cream, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle simmer over medium-low heat and cook for approximately 4 to 6 minutes, stirring occasionally. The sauce should begin to thicken slightly and coat the back of a spoon.

Reduce the heat to low and gradually stir in the remaining 1/3 cup grated Parmesan cheese. Continue stirring for approximately 1 to 2 minutes, until the cheese melts and the sauce becomes smooth. Keep it below a boil to prevent the dairy from separating. The finished sauce should be creamy and pourable rather than thick and pasty.

Arrange the cooked chicken cutlets on individual plates or a clean serving platter. Spoon some warm garlic sauce over each piece immediately before serving, leaving part of the golden crust uncovered. Sprinkle the chopped fresh parsley over the top. Serve while the chicken is hot and the coating is still crisp.