Carefully cut each chicken breast in half horizontally to make 8 thin slices or cutlets.
Pound cutlets between plastic wrap until even thickness (about ½-inch).
Season chicken with garlic, ¾ teaspoon salt, and pepper.
In one bowl, combine flour, garlic powder, and onion powder.
In second bowl, whisk eggs, Parmesan, parsley, and remaining ½ teaspoon salt.
Dredge each chicken piece first in flour, then egg mixture, then back in flour, pressing to adhere.
Heat half the oil and butter in skillet over medium heat.
Cook chicken in batches, 5 minutes per side until golden brown and internal temperature reaches 165°F.
Rest cooked chicken on wire rack and repeat with remaining oil, butter and chicken.
Optional: Sprinkle with extra salt and Parmesan while hot.
