1. Slice the chicken breasts horizontally to create four thinner cutlets.

2. Season both sides with salt, pepper, garlic powder, and smoked paprika.

3. Mix grated Parmesan and breadcrumbs in a shallow dish. Press each chicken piece into the mixture to coat evenly.

4. Heat a skillet over medium heat and add a light coating of oil.

5. Sear chicken on each side for 3–4 minutes until golden and crisp. Remove and set aside.

6. In the same skillet, melt butter and sauté the minced garlic until fragrant.

7. Deglaze with chicken broth, scraping up the browned bits. Simmer briefly.

8. Stir in heavy cream and remaining Parmesan off heat. Let melt and thicken.

9. Return chicken to the skillet and spoon sauce over. Simmer gently to warm through.

10. Garnish with fresh parsley and serve immediately.