1. Slice the chicken breasts into thinner cutlets or pound them evenly. Season both sides with salt, black pepper, garlic powder, and paprika.

2. Place the flour in one shallow bowl. Whisk the eggs and water in a second bowl. Mix the breadcrumbs and Parmesan cheese in a third bowl.

3. Dredge each chicken cutlet in flour, dip into the egg mixture, then coat well in the Parmesan breadcrumb mixture.

4. Heat the olive oil and 2 tablespoons butter in a large skillet over medium heat. Cook the chicken for 4 to 5 minutes per side until golden brown and cooked through. Work in batches if needed. Transfer to a plate.

5. Lower the heat to medium low. In the same skillet, melt 3 tablespoons butter and add the minced garlic. Cook for 30 seconds.

6. Whisk in 1 tablespoon flour and cook briefly. Slowly pour in the chicken broth while whisking until smooth.

7. Stir in the heavy cream, Parmesan cheese, lemon juice, Italian seasoning, salt, and black pepper. Simmer for 2 to 3 minutes until slightly thickened.

8. Spoon the rich garlic sauce over the crispy chicken or serve it underneath for the crispiest texture. Garnish with chopped parsley and serve hot.