Slice each chicken breast lengthwise into 2 cutlets. Pound to a uniform 1/4-inch thickness if needed. Pat completely dry with paper towels.

Set up three shallow bowls: (1) flour, garlic powder, onion powder, paprika, salt, and pepper; (2) beaten eggs; (3) Panko and grated Parmesan mixed together.

Dredge each cutlet in the flour, shaking off excess firmly. Dip into egg, letting excess drip off. Press firmly into the Panko-Parmesan mixture on both sides and edges. Set on a clean plate without stacking.

Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat until the butter foam subsides. Fry the cutlets in batches for 3 to 5 minutes per side until deeply golden and the internal temperature reaches 165°F. Transfer to a wire rack.

In the same pan (wiped out if needed), melt 3 tablespoons butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.

Pour in the chicken broth and scrape up the fond from the pan. Add the heavy cream and whisk in the Dijon mustard. Simmer for 2 to 3 minutes until the sauce thickens to coat the back of a spoon.

Reduce heat to Low. Remove from heat if possible and stir in the freshly grated Parmesan and lemon juice until smooth and fully emulsified.

Place the crispy cutlets on plates. Spoon the creamy garlic sauce generously over the top. Garnish with fresh parsley and serve immediately.