Pat chicken cutlets dry with paper towels. Season with garlic powder, Italian seasoning, kosher salt, and black pepper. Dredge lightly in all-purpose flour, shaking off excess.

Heat olive oil and 2 tablespoons of butter in a large deep skillet over medium-high heat until sizzling. Add chicken cutlets and sear undisturbed for 4 to 5 minutes per side until golden brown and cooked to 165°F (74°C). Transfer chicken to a warm plate.

Lower heat to medium. Add minced garlic to the residual pan juices and sauté for 45 seconds until fragrant and lightly golden.

Pour in chicken bone broth, scraping up all the savory browned bits (fond) from the bottom of the pan with a wooden spoon. Simmer for 2 minutes to reduce slightly.

Reduce heat to low. Whisk in heavy cream, grated Parmesan, lemon zest, and lemon juice. Simmer gently for 3 minutes until the sauce thickens into a glossy, velvety consistency.

Nestle the seared chicken cutlets back into the bubbling sauce. Spoon luscious garlic lemon cream over each cutlet, garnish with lemon wheels and chopped parsley, and serve immediately!