Flatten the chicken breasts to even thickness and season with salt, pepper, and Italian seasoning.

Dip chicken in beaten egg, then coat with a mix of Parmesan and breadcrumbs.

Heat olive oil in a skillet and cook chicken for 4–5 minutes per side until golden and cooked through. Set aside.

In the same pan, melt butter and sauté garlic until fragrant.

Pour in chicken broth, bring to a simmer, then add heavy cream. Stir until thickened.

Return chicken to the pan, spoon sauce over, and simmer for 1 minute.

Garnish with parsley and serve hot.