Season chicken cutlets with salt and pepper on both sides, then pat dry with paper towels.

Set up a dredging station with flour, beaten eggs, and a mixture of breadcrumbs and Parmesan cheese.

Dredge each cutlet in flour, dip in egg, then coat in breadcrumb mixture.

Heat olive oil in a skillet over medium heat, then fry cutlets for 3-4 minutes on each side until golden.

In the same skillet, reduce heat and add butter; sauté garlic then stir in broth and cream, simmering for 3-5 minutes.

Return chicken to the skillet, spoon sauce over, cook together for 1-2 minutes, then garnish and serve.