### Instructions:
1. **Prepare the Breading Station:** Set up three shallow dishes. In the first, add the flour. In the second, whisk the eggs. In the third, combine ½ cup grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, Italian seasoning, and black pepper. Stir well to combine. Season the pounded chicken breasts lightly with salt.
2. **Bread the Chicken:** Dredge each chicken breast first in the flour, shaking off any excess. Then dip it in the beaten egg, allowing any excess to drip off. Finally, press the chicken firmly into the breadcrumb mixture, ensuring it’s completely coated on all sides. Set aside.
3. **Pan-Fry the Chicken:** Heat the olive oil in a large skillet or frying pan over medium-high heat. Once hot, carefully place the breaded chicken breasts in the skillet. Cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). You may need to do this in batches to avoid overcrowding the pan. Remove the cooked chicken from the skillet and set aside on a plate lined with paper towels to drain excess oil.
4. **Prepare the Creamy Garlic Sauce:** In the same skillet (no need to rinse, the flavorful bits are good!), melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. **Simmer the Sauce:** Pour in the heavy cream and chicken broth. Bring to a gentle simmer, then reduce the heat to low. Stir in the remaining ¼ cup grated Parmesan cheese until melted and smooth. Season the sauce with salt and black pepper to taste. Continue to simmer for 3-5 minutes, stirring occasionally, until the sauce slightly thickens to your desired consistency.
6. **Serve:** Return the cooked Parmesan crusted chicken to the skillet with the sauce, or spoon the creamy garlic sauce generously over each chicken breast. Garnish with fresh chopped parsley, if desired. Serve immediately with your favorite sides like pasta, rice, or steamed vegetables.
### Short Tips:
* **Pounding the chicken** ensures even cooking and helps the crust stick better. Place chicken between two pieces of plastic wrap before pounding.
* **Don’t overcrowd the pan** when frying the chicken; this can lower the oil temperature and lead to soggy crusts. Cook in batches if necessary.
* For an extra cheesy crust, you can sprinkle a little more Parmesan cheese over the chicken during the last minute of cooking in the pan.
* If your sauce gets too thick, you can thin it out with a splash of milk or chicken broth. If it’s too thin, simmer it for a few more minutes.
