Prepare the Chicken:

• Slice each chicken breast in half horizontally to create four thin cutlets.
• Place the cutlets between sheets of plastic wrap and gently pound them to an even thickness using a meat mallet.

Set Up Dredging Stations:

• In a shallow dish, combine the grated Parmesan cheese, flour, Italian seasoning, garlic powder, salt, and black pepper.
• In another shallow dish, beat the eggs until well combined.

Coat the Chicken:

• Dip each chicken cutlet into the beaten eggs, allowing any excess to drip off.
• Press the egg-coated chicken into the Parmesan mixture, ensuring an even coating on both sides.

Cook the Chicken:

• In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat until hot.
• Add the coated chicken cutlets to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
• Once done, transfer the chicken to a plate and cover to keep warm.

Prepare the Lemon Butter Sauce:

• In the same skillet, reduce the heat to medium-low and add the remaining 4 tablespoons of butter.
• Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
• Stir in the fresh lemon juice and chicken broth, scraping up any browned bits from the bottom of the skillet.
• Season the sauce with salt and black pepper to taste.
• Let the sauce simmer for 2-3 minutes, allowing it to reduce slightly.

Combine and Serve:

• Return the cooked chicken cutlets to the skillet, spooning the sauce over them to coat evenly.
• Allow the chicken to simmer in the sauce for an additional minute to absorb the flavors.
• Garnish with chopped fresh parsley and lemon slices, if desired.
• Serve immediately over pasta, rice, or alongside your favorite vegetables