Pat the chicken cutlets completely dry with paper towels. Season both sides evenly with kosher salt, black pepper, garlic powder, and Italian herbs. Lightly dredge in flour, shaking off any excess coating.

Heat the olive oil and 1 tablespoon of butter in a large 12-inch cast-iron skillet over medium-high heat. Add the cutlets in a single layer and sear undisturbed for 4 to 5 minutes per side until deeply golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a warm plate and tent loosely with foil.

Turn the burner down to medium. Melt the remaining 2 tablespoons of butter in the pan drippings, then toss in the minced garlic. Sauté for 60 seconds until fragrant and golden, scraping up the flavorful caramelized fond from the bottom of the skillet.

Pour in the chicken bone broth to deglaze the skillet. Let it simmer vigorously for 2 to 3 minutes until reduced by half.

Pour in the heavy cream and bring to a gentle bubble. Lower the heat to medium-low, then gradually whisk in the freshly grated Parmesan cheese until melted into a silky, velvety cream sauce. Simmer gently for 2 minutes until nicely thickened.

Nestle the seared chicken cutlets and any accumulated resting juices back into the skillet. Spoon the bubbling garlic parmesan sauce generously over each cutlet. Simmer for 1 to 2 minutes until heated through.

Garnish with fresh chopped parsley and freshly cracked black pepper. Serve immediately straight from the skillet with roasted asparagus and crusty artisan bread.