Pat the cutlets dry with paper towels and season both sides with salt and pepper. Pound any thicker parts to about 1/4 inch.

Arrange three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs mixed with 1/2 cup Parmesan in the third.

Dredge a cutlet in flour, shake off excess, dip into the egg, then press both sides into the breadcrumb mixture. Repeat with remaining cutlets.

Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the cutlets and cook 3 to 4 minutes per side until golden brown and cooked through.

Transfer the cooked cutlets to a plate and tent loosely with foil to keep warm.

Reduce the heat to medium. In the same skillet, add the butter and melt. Add the minced garlic and sauté about 30 seconds until fragrant but not browned.

Pour in the chicken broth and use a wooden spoon to scrape any browned bits from the pan. Stir in the heavy cream and the additional 1/4 cup Parmesan. Let the sauce simmer gently until it thickens slightly, about 2 to 3 minutes.

Return the chicken to the skillet and spoon the sauce over each cutlet. Let everything warm together for a minute.

Garnish with chopped parsley or thyme and serve immediately with your chosen sides.