1. Pound chicken breasts to an even 1/2-inch thickness. Season with salt and pepper.

2. Prepare three bowls: one with flour, one with beaten eggs and water, and one with breadcrumbs, Parmesan, and Italian seasoning.

3. Coat each chicken breast in flour, then egg mixture, then breadcrumb mixture, pressing firmly to adhere.

4. Heat olive oil in a large skillet over medium-high heat.

5. Fry chicken 3–4 minutes per side until golden brown and crispy. Transfer to a plate and keep warm.

6. In the same pan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

7. Stir in chicken broth and bring to a simmer, scraping up any browned bits.

8. Add heavy cream, Parmesan, and Dijon mustard (if using). Simmer for 3–5 minutes until thickened.

9. Return chicken to the skillet, spooning sauce over the top.

10. Garnish with chopped parsley and serve with lemon wedges.