Pound chicken breast halves to an even 1/4-inch thickness. Pat dry with paper towels.

Prepare breading station: whisk flour and spices in one dish, beat eggs in a second, and mix Panko with Parmesan in a third.

Dredge chicken in flour, dip in egg, then press firmly into the Panko mixture to coat evenly.

Heat oil in a large skillet over medium-high heat. Fry chicken for 3-4 minutes per side until golden brown and cooked through. Transfer to a wire rack.

Wipe out excess oil from the skillet, leaving about 1 tablespoon. Lower heat to medium-low and sauté minced garlic for 30 seconds.

Pour in chicken broth to deglaze, scraping up browned bits. Simmer for 2 minutes.

Reduce heat to low. Whisk in heavy cream (if using), then slowly whisk in cold butter cubes one at a time until the sauce is glossy and emulsified.

Stir in lemon juice and parsley. Spoon the sauce generously over the crispy chicken cutlets and serve.