Pat the chicken cutlets dry with paper towels: Season both sides with 3/4 teaspoon of the salt, the black pepper, garlic powder, and paprika.

Place the flour in a shallow bowl or plate. Coat each cutlet lightly on both sides and shake off any excess. The coating should be thin and dry, not heavily breaded.

Heat the olive oil and 1 tablespoon (14 g) butter in a 12-inch skillet over medium-high heat until the butter melts and begins to foam.

Add the chicken in a single layer, working in two batches if needed. Cook for 3 to 4 minutes on the first side until golden brown.

Turn the chicken and cook for another 2 to 4 minutes, until the thickest part reaches 165°F (74°C). Transfer the cooked chicken to a clean plate.

Let the chicken rest for 5 minutes while you prepare the garlic butter sauce.

Reduce the skillet heat to medium-low: Add the remaining 4 tablespoons (56 g) butter and let it melt.

Add the minced garlic and cook for 30 to 45 seconds, stirring constantly. The garlic should smell fragrant but remain pale rather than deeply browned.

Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon to loosen the browned bits.

Increase the heat to medium and simmer for 4 to 5 minutes, until the sauce has reduced slightly and looks glossy rather than watery.

Reduce the heat to low and stir in the lemon juice, remaining 1/4 teaspoon salt, and chopped parsley.

Place the chicken cutlets back into the skillet along with any juices from the plate. Spoon the garlic butter sauce over the top.

Cook over low heat for 1 to 2 minutes, just until the chicken is hot and well coated. Do not simmer for too long or the chicken can become dry.

Remove from the heat and garnish with additional parsley, lemon wedges, or crushed red pepper flakes if desired. Serve immediately with the garlic butter sauce spooned over each cutlet.