1. Pound the chicken breasts between sheets of parchment or plastic wrap until they are an even 0.5 inch thick, then pat dry and season both sides with 0.25 teaspoon salt and 0.25 teaspoon black pepper.

2. Add the flour to a shallow dish. In a second dish whisk together the eggs and milk until smooth.

3. In a third shallow dish combine the panko breadcrumbs, 0.5 cup of the grated Parmesan cheese, garlic powder, onion powder, Italian seasoning, smoked paprika, remaining 0.5 teaspoon salt, and remaining 0.25 teaspoon black pepper. Stir well.

4. Dredge each chicken breast in the flour shaking off any excess then dip in the egg mixture letting the extra drip off. Press the chicken into the Parmesan breadcrumb mixture until well coated on both sides and set aside on a plate.

5. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. When hot and shimmering add the breaded chicken in a single layer and cook 4 to 5 minutes per side until deeply golden and the internal temperature reaches 165°F 74°C. Transfer the cooked chicken to a plate and tent loosely with foil.

6. Reduce the heat to medium low. In the same skillet add the remaining 1 tablespoon butter and the minced garlic and cook 30 to 60 seconds until fragrant.

7. Pour in the chicken broth scraping up any browned bits from the bottom of the pan then stir in the heavy cream. Bring to a gentle simmer.

8. Whisk in the remaining 0.25 cup grated Parmesan cheese Italian seasoning if you like an extra pinch crushed red pepper flakes and a small pinch of salt and pepper. Simmer 3 to 4 minutes until the sauce slightly thickens and coats the back of a spoon.

9. Return the crispy chicken to the skillet nestling it into the sauce and spoon some sauce over the top. Simmer 1 to 2 minutes until everything is hot.

10. Sprinkle with chopped fresh parsley and serve the chicken at once with plenty of sauce over mashed potatoes pasta or rice.