Prepare the Chicken: Pat the chicken cutlets dry with paper towels. Season both sides with 3/4 teaspoon of the salt, all of the black pepper, and the Italian seasoning. This step ensures that the chicken is well-seasoned and helps enhance the overall flavor of the dish.

Lightly Flour the Chicken: Place the flour in a shallow bowl or plate. Coat each chicken cutlet lightly on both sides, shaking off the excess. The surface should have a thin, dry coating rather than a heavy breading. This light flouring will help achieve a nice golden-brown crust when cooking.

Heat the Skillet: Heat the olive oil and 1 tablespoon (14 g) butter in a 12-inch skillet over medium-high heat until the butter is melted and beginning to foam. This indicates that the skillet is hot enough to start cooking the chicken, ensuring a good sear.

Brown the Chicken: Add the chicken in a single layer, working in two batches if necessary. Cook for 3 to 4 minutes on the first side until golden brown. This browning process adds flavor and texture to the chicken.

Finish Cooking the Chicken: Turn and cook for another 2 to 4 minutes, until the thickest portion reaches 165°F (74°C). Transfer the chicken to a clean plate. Using an instant-read thermometer is the best way to ensure the chicken is cooked through without being dry.

Rest the Chicken: Let the chicken rest for 5 minutes while preparing the sauce. Do not wipe out the skillet unless the browned bits look burned. Resting allows the juices to redistribute within the chicken, making it more tender.

Cook the Garlic: Reduce the heat to medium-low and add the remaining 2 tablespoons (28 g) butter. Once melted, add the garlic and cook for about 30 seconds, stirring constantly, until fragrant. This step builds a strong garlic flavor without burning it.

Deglaze the Skillet: Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon or spatula to loosen the browned bits. These bits add depth and richness to the sauce.

Reduce the Broth: Simmer over medium heat for 3 to 4 minutes, until the liquid has reduced slightly. This concentration of flavor is essential for a robust sauce.

Add the Cream: Reduce the heat to medium-low and pour in the heavy cream. Stir in the remaining 1/4 teaspoon salt and simmer gently for 2 to 3 minutes. Do not allow the sauce to boil aggressively, as this can cause it to separate.

Add the Parmesan: Reduce the heat to low: Add the 1 cup (90 g) Parmesan in three additions, whisking until each portion melts before adding the next. The sauce should become smooth and thick enough to coat the back of a spoon. This gradual addition helps prevent clumping.

Finish with Lemon: Stir in the lemon juice: Taste the sauce before adding any extra seasoning because Parmesan contributes additional salt. The lemon juice brightens the flavors and balances the richness of the sauce.

Return the Chicken: Place the cooked chicken back into the skillet along with any juices from the plate. Spoon the sauce over the cutlets. This ensures that the chicken is well-coated and absorbs the flavors of the sauce.

Warm Through: Cook over low heat for 1 to 2 minutes, just until the chicken is hot and thoroughly coated. If the sauce becomes too thick, add 1 to 2 tablespoons (15 to 30 ml) chicken broth. This step ensures that the chicken is served warm and the sauce remains creamy.

Garnish and Serve: Remove from the heat and garnish with parsley, additional Parmesan, or crushed red pepper flakes if desired. Serve immediately. The garnishes add a fresh touch and enhance the presentation of the dish.