1. Prepare the Chicken:

• If using whole chicken breasts, butterfly them and slice into thin cutlets.
• Place thin sliced chicken breast pieces between plastic wrap and gently pound to even thickness.
• Pat dry thin sliced chicken breast pieces with paper towels and season with salt and pepper.

2. Set Up Coating Station:

• In a shallow dish, combine breadcrumbs, Parmesan, minced garlic, Italian seasoning, paprika.
• In another dish, whisk together eggs and milk.
• Place flour in a third dish.

3. Coat the Chicken:

• Dredge each thin sliced chicken breast piece in flour.
• Dip in egg mixture.
• Coat thoroughly with Parmesan-breadcrumb mixture, pressing gently to adhere.

4. Cook the Chicken:

• Heat olive oil in a large skillet over medium heat.
• Cook thin sliced chicken breast pieces for 4-5 minutes per side until golden brown and cooked through.
• Work in batches to avoid overcrowding.
• Transfer to a wire rack to maintain crispiness.

5. Prepare Garlic Butter Sauce (Optional):

• Melt butter in a small saucepan.
• Add minced garlic and cook for 1 minute.
• Stir in parsley, lemon juice, and red pepper flakes.
• Drizzle over cooked thin sliced chicken breast just before serving.
• Top with some grated Parmesan (Optional).