Start by seasoning the thin chicken cutlets generously with salt and pepper on both sides. Allow them to rest for about 10 minutes at room temperature.

In a shallow dish, set up your breading station: place all-purpose flour in one bowl, beaten eggs in another, and a mixture of breadcrumbs and grated Parmesan cheese in a third. Dredge each chicken cutlet in flour, dip into egg, then coat with breadcrumb mixture.

Heat olive oil in a large skillet over medium heat. Cook coated chicken cutlets for 3-4 minutes on each side until golden-brown and cooked through. Transfer to a plate and let rest.

In the same skillet, reduce heat and add butter. Once melted, add minced garlic and sauté for 30 seconds. Pour in chicken broth and heavy cream, stirring to combine and letting it simmer for 3-4 minutes.

Return the chicken to the skillet, spooning sauce over it and warming through. Garnish with parsley or thyme. Serve immediately.