Prep the chicken: Slice each breast in half horizontally to create thin cutlets. Pat dry with paper towels. This helps the coating stick and gives better browning.

Season evenly: In a small bowl, mix salt, pepper, garlic powder, onion powder, and Italian seasoning. Sprinkle the blend on both sides of the chicken and rub it in.

Make the wet mix: In a shallow bowl, whisk the egg and Dijon mustard until smooth. Stir in the minced fresh garlic.

Make the dry mix: In another shallow dish, combine Parmesan and almond flour (or breadcrumbs, if using). Stir to break up any clumps.

Coat the chicken: Dip each cutlet into the egg mixture, letting excess drip off. Press both sides into the Parmesan mixture to coat well. Set on a plate.

Heat the pan: Place a large skillet over medium heat. Add the olive oil. When the oil shimmers, add the butter and let it melt.

Sear and cook: Add the coated chicken cutlets in a single layer. Cook for 3–4 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Work in batches if needed to avoid crowding.

Rest the chicken: Transfer to a plate and let it rest for 3–5 minutes. This keeps the juices in and the coating crisp.

Finish and serve: Sprinkle with fresh parsley and serve with lemon wedges. A light squeeze of lemon brightens the garlic and cheese.