Pat the chicken dry and place each breast between two sheets of plastic wrap; gently pound to about 1/2-inch thickness. Season both sides with salt and pepper.

In a shallow dish, combine Parmesan, panko breadcrumbs, garlic powder, Italian seasoning, and a pinch of salt; whisk to mix.

In another dish, beat the eggs with a splash of milk.

Dredge each chicken breast first in the egg wash, letting excess drip off, then press into the Parmesan mixture so it adheres in an even crust.

Heat olive oil and butter in a large skillet over medium heat.

When the butter melts and begins to shimmer, add the chicken. Cook 4–5 minutes per side until the crust is deep golden brown and the internal temperature reaches 165°F.

Transfer the chicken to a plate and tent with foil to rest.

Reduce heat to medium-low and add 2 tablespoons butter to the same skillet.

Add minced garlic and sauté until fragrant, about 30 seconds.

Pour in the chicken broth to deglaze, scraping up any browned bits.

Stir in heavy cream and bring to a gentle simmer.

Add grated Parmesan and whisk until silky and slightly thickened, 2–3 minutes.

Finish with a squeeze of lemon and season to taste.

Return the crusted chicken to the skillet, spooning sauce over each piece to coat.

Let everything meld for a minute before serving hot with extra sauce on the side.