1. Pound the chicken breasts to an even thickness and pat them dry.

2. Prepare three bowls: flour, egg mixed with milk, and a mixture of breadcrumbs, Parmesan, and seasonings.

3. Coat each chicken piece in flour, dip in egg mixture, then press into the breadcrumb mixture.

4. Heat olive oil in a skillet over medium heat until hot.

5. Cook chicken for 4–5 minutes per side until golden brown and fully cooked.

6. Transfer chicken to a rack or paper towel and let it rest.

7. In a saucepan, melt butter and sauté garlic until fragrant.

8. Whisk in flour and cook briefly to form a roux.

9. Gradually add chicken broth while whisking, then stir in cream.

10. Add Parmesan cheese, salt, pepper, and lemon juice, stirring until smooth.

11. Stir in parsley and adjust seasoning as needed.

12. Spoon sauce over crispy chicken and serve immediately.