Method

• 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.
• 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.
• 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.
• 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.
• 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.
• Let the chicken rest for 5 minutes while preparing the sauce. Do not wipe out the skillet unless the browned bits look burned.
• 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.
• Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon or spatula to loosen the browned bits.
• Simmer over medium heat for 3 to 4 minutes, until the liquid has reduced slightly.
• 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.
• 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.
• Stir in the lemon juice: Taste the sauce before adding any extra seasoning because Parmesan contributes additional salt.
• Place the cooked chicken back into the skillet along with any juices from the plate. Spoon the sauce over the cutlets.
• 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.
• Remove from the heat and garnish with parsley, additional Parmesan, or crushed red pepper flakes if desired. Serve immediately.