Set up 3 shallow bowls.

In the first bowl, combine the flour, Parmesan cheese, garlic powder, onion powder, salt, and black pepper.

Add the beaten eggs to the second bowl and the breadcrumbs to the third bowl.

Dredge each chicken cutlet in the flour mixture, then dip it into the beaten egg, and finally coat it in the breadcrumbs until evenly covered.

Heat the oil in a large skillet over medium-high heat.

Once hot, add the chicken cutlets and cook for 3 to 4 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F.

Transfer the cooked chicken to a paper towel-lined plate and keep warm.

In a small saucepan over medium heat, melt the butter.

Add the minced garlic and sauté for 1 minute, just until fragrant.

Stir in the heavy cream, salt, black pepper, and dried Italian herbs if using.

Add the Parmesan cheese if desired for a richer sauce.

Simmer the sauce gently for 2 to 3 minutes, stirring often, until slightly thickened.

Serve the chicken whole or sliced with the warm creamy garlic sauce spooned over the top.

Garnish with chopped parsley and serve with mashed potatoes, steamed vegetables, or pasta if desired.