1. Pound the chicken breasts to an even thickness and pat them dry with paper towels.

2. Season both sides of the chicken with salt, black pepper, garlic powder, and paprika.

3. Place the flour in one shallow dish, the beaten eggs in a second dish, and the panko breadcrumbs mixed with the first portion of grated Parmesan in a third dish.

4. Dredge each chicken breast in the flour, shaking off any excess, then dip in the egg, and finally press firmly into the Parmesan panko mixture to coat all sides.

5. Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and foamy.

6. Add the breaded chicken breasts in a single layer and cook until golden brown and crispy on both sides and the chicken is cooked through, then transfer to a plate and tent with foil.

7. In the same skillet, add the minced garlic and cook briefly until fragrant, scraping up the browned bits from the bottom of the pan.

8. Pour in the chicken broth and simmer for a few minutes to reduce slightly.

9. Lower the heat and stir in the heavy cream, the second portion of grated Parmesan, and Dijon mustard, simmering gently until the sauce thickens enough to coat the back of a spoon.

10. Stir in the lemon juice and chopped parsley, then taste and adjust seasoning if needed.

11. Return the sliced chicken to the pan or place it on a serving platter and spoon the warm garlic Parmesan sauce generously over the top.

12. Serve immediately with your favorite sides such as mashed potatoes, pasta, rice, or vegetables.