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Slice the 2 large boneless, skinless chicken breasts into 4 thin cutlets
Season the chicken cutlets with salt, black pepper, lemon and pepper seasoning, garlic powder, and Italian seasoning
Set up a dredging station with all-purpose flour in one bowl and beaten eggs mixed with water in another bowl
Dredge each chicken cutlet in flour, then dip in the egg mixture, and dredge in flour again
Heat olive oil and butter in a large skillet over medium-high heat
Cook the breaded chicken cutlets until golden brown and cooked through, about 4-5 minutes per side
Remove chicken from skillet and set aside
In the same skillet, melt butter over medium heat
Add minced garlic cloves and sauté until fragrant, about 1 minute
Pour in chicken broth and bring to a simmer
Add red chili flakes if desired
Reduce heat to medium-low and stir in heavy cream
Add lemon juice and lemon zest for brightness
Season with salt, pepper, paprika, and Italian seasoning
Stir in grated Parmesan cheese until melted and sauce is creamy
Return chicken to the skillet and coat with the creamy lemon Alfredo sauce
Garnish with fresh chopped parsley and lemon slices if desired
Serve immediately