Preparing the Parmesan Crusted Chicken: Start by pounding the chicken breasts between two sheets of plastic wrap or in a resealable plastic bag until they’re an even thickness, around 1/2 inch. In a shallow bowl, mix together the grated Parmesan, breadcrumbs, garlic powder, and black pepper. In a separate bowl, beat the eggs. Dip each chicken breast first in the egg mixture, then dredge it in the Parmesan-breadcrumb mixture, pressing firmly to help the coating adhere.

Cooking the Chicken: Heat the olive oil in a large skillet over medium heat. Add the coated chicken breasts and cook for 4-5 minutes per side, or until the crust is golden brown and the chicken is cooked through.

Creating the Creamy Garlic Sauce: In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant. Slowly pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan and season with salt and pepper to taste. Cook for 5-7 minutes until thickened. Stir in chopped parsley if desired.

Plating: Serve the crispy Parmesan Crusted Chicken topped with the creamy garlic sauce, garnished with extra Parmesan cheese and parsley.