1. Pound chicken breasts to even thickness (about 1/2 inch thick) and season both sides with salt and pepper.

2. In one shallow bowl, mix Parmesan, breadcrumbs, garlic powder, and Italian seasoning.

3. In another bowl, beat the eggs.

4. Dip each chicken breast into the egg, then coat in the Parmesan mixture, pressing gently to adhere.

5. Heat olive oil in a large skillet over medium heat.

6. Cook chicken 4–5 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Transfer to a plate and keep warm.

7. In the same skillet, melt butter and sauté garlic for 30 seconds until fragrant.

8. Add heavy cream, chicken broth, and Dijon mustard; whisk and bring to a gentle simmer.

9. Stir in Parmesan cheese until smooth and slightly thickened (about 2–3 minutes).

10. Return chicken to the skillet and spoon sauce over the top.

11. Garnish with chopped parsley and serve with pasta, mashed potatoes, or roasted vegetables.