Prepare the Chicken:

1. If using whole chicken breasts, butterfly them and slice into thin cutlets.
2. Place thin sliced chicken breast pieces between plastic wrap and gently pound to even thickness.
3. Pat dry thin sliced chicken breast pieces with paper towels and season with salt and pepper.

Set Up Coating Station:

1. In a shallow dish, combine breadcrumbs, Parmesan, minced garlic, Italian seasoning, paprika.
2. In another dish, whisk together eggs and milk.
3. Place flour in a third dish.

Coat the Chicken:

1. Dredge each thin sliced chicken breast piece in flour.
2. Dip in egg mixture.
3. Coat thoroughly with Parmesan-breadcrumb mixture, pressing gently to adhere.

Cook the Chicken:

1. Heat olive oil in a large skillet over medium heat.
2. Cook thin sliced chicken breast pieces for 4-5 minutes per side until golden brown and cooked through.
3. Work in batches to avoid overcrowding.
4. Transfer to a wire rack to maintain crispiness.

Prepare Garlic Butter Sauce (Optional):

1. Melt butter in a small saucepan.
2. Add minced garlic and cook for 1 minute.
3. Stir in parsley, lemon juice, and red pepper flakes.
4. Drizzle over cooked thin sliced chicken breast just before serving.
5. Top with some grated Parmesan (Optional).