Slice chicken breasts in half horizontally to create thinner cutlets. Place between plastic wrap or parchment and pound with a meat mallet until about 1/4 inch thick throughout.

Mix breadcrumbs, garlic powder, onion powder, dried parsley, salt, and white pepper in a shallow bowl. Set up three bowls: one with flour, one with beaten eggs, and one with the breadcrumb mixture.

Season chicken cutlets with salt and pepper. Coat each piece in flour (shake off excess), dip in egg wash, then press firmly into breadcrumbs on both sides. Set aside on a plate.

In a small saucepan over medium heat, melt 1 tablespoon butter. Add shallots and garlic, cooking until soft and fragrant, about 2 minutes. Pour in white wine, increase heat to medium-high, and simmer until reduced by half, 3-4 minutes.

Stir in heavy cream and simmer for 3-5 minutes until slightly thickened. Reduce heat to very low. Whisk in cold butter cubes one or two at a time, waiting until fully incorporated before adding more. Finish with lemon juice and salt. Keep warm on lowest heat.

Heat a large skillet over medium-high heat with 2 tablespoons butter. Add breaded chicken cutlets (work in batches if needed) and fry for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.

Transfer chicken to serving plates. Spoon garlic butter sauce generously over each cutlet and garnish with fresh minced parsley. Serve immediately.