Step 1: Roast the Garlic for the Sauce
Preheat your oven to 400°F (200°C). Slice about ¼-inch off the top of the whole head of garlic to expose the cloves. Place the head on a piece of foil, drizzle with the 2 tablespoons of olive oil, and wrap it tightly. Roast for 35-40 minutes, or until the cloves are soft, golden, and deeply fragrant. Let it cool until you can handle it, then squeeze the roasted garlic paste out of the papery skins into a small bowl. Mash it with a fork.

Step 2: Prepare the Chicken Breading Station
Set up three shallow dishes. In the first, combine the flour, garlic powder, onion powder, salt, and black pepper. In the second, whisk together the eggs, Dijon mustard, and water until smooth. In the third, combine the Panko breadcrumbs, the 1 cup of freshly grated Parmesan, and the smoked paprika.

Step 3: Bread the Chicken
Pat the chicken cutlets dry with a paper towel. Dredge each piece first in the flour mixture, shaking off any excess. Then, dip it into the egg mixture, allowing the excess to drip off. Finally, press it firmly into the Panko-Parmesan mixture, ensuring an even, generous coating on all sides. Place the breaded cutlets on a wire rack set over a baking sheet while you heat the oil.

Step 4: Pan-Fry to Golden Perfection
In a large, heavy-bottomed skillet (cast iron is ideal), heat the butter (or oil) over medium heat. You’ll know it’s ready when a breadcrumb dropped in sizzles immediately. Working in batches to avoid overcrowding, cook the chicken for 4-5 minutes per side, until the crust is a deep golden brown and the internal temperature reaches 165°F (74°C). Transfer the cooked chicken back to the wire rack to keep it crispy.

Step 5: Create the Rich Garlic Sauce
In the same skillet, pour off all but about 1 tablespoon of the leftover frying fat. Add the 2 tablespoons of butter and melt over medium heat. Add the minced shallot and cook for 2-3 minutes until softened and fragrant.

Step 6: Deglaze and Build the Sauce
Pour in the white wine, scraping the bottom of the pan with a wooden spoon to release all the delicious browned bits (the “fond”). Let the wine reduce by half, about 3-4 minutes. Whisk in the chicken broth, the mashed roasted garlic, and the fresh thyme. Bring to a simmer and let it reduce and thicken slightly for about 5-7 minutes.

Step 7: Finish the Sauce
Reduce the heat to low. Stir in the heavy cream and the ½ cup of grated Parmesan. Whisk continuously until the cheese is melted and the sauce is smooth and velvety. Do not let it boil. Season to taste with salt and white pepper. If the sauce is too thin, let it simmer for a few more minutes. If it’s too thick, add a splash more chicken broth.