Pound the Chicken: Begin by placing the chicken breasts between two sheets of plastic wrap. Gently pound them to an even thickness of 1/2 inch using a meat mallet or rolling pin. Season generously with salt and pepper to enhance the flavor.

Prepare the Breading Station: Set up a breading station with three shallow dishes. Fill one with flour, the second with well-beaten eggs, and the third with a mix of Parmesan cheese and panko breadcrumbs.

Dredge the Chicken: Take each chicken breast and dredge it in the flour, shaking off any excess. Next, dip it in the beaten eggs, ensuring it's fully coated, then finally coat it with the Parmesan and panko mixture.

Cook the Chicken: In a large skillet, heat a mixture of olive oil and butter over medium heat. Once hot, carefully add the breaded chicken and cook for 4-5 minutes on each side until golden brown.

Make the Garlic Sauce: In the same skillet, add a bit more butter and sauté the minced garlic. Pour in the chicken broth and let it simmer slightly. Stir in the heavy cream and lemon juice, cooking until the sauce thickens.

Combine and Serve: Return the cooked chicken to the skillet and spoon the creamy garlic sauce over the top. Garnish with fresh parsley or basil before serving.