Start by seasoning your thin chicken cutlets with a generous pinch of salt and pepper on both sides. Use a meat mallet to pound any thicker pieces to an even thickness.

Set up your breading station: one bowl with all-purpose flour, another with beaten eggs, and a third with breadcrumbs and grated Parmesan. Dredge each cutlet in flour, dip in eggs, and then coat with the breadcrumb mixture.

Heat about 2 tablespoons of olive oil in a large skillet over medium heat. Add the coated chicken cutlets and cook for 3-4 minutes on each side until golden brown and crisp. Transfer to a plate and let rest.

In the same skillet, reduce heat to medium-low, add 2 tablespoons of butter and let it melt. Add 3 cloves of minced garlic and sauté until fragrant. Pour in 1 cup of chicken broth and 1/2 cup of heavy cream, stirring well and simmering for 3-5 minutes.

Stir in 1/4 cup of grated Parmesan cheese until melted. Return the crispy chicken cutlets to the skillet, letting them soak in the sauce before serving. Garnish with freshly chopped parsley or thyme.