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Season both sides of the chicken cutlets with salt, pepper, and paprika. Dredge each cutlet in flour, shaking off any excess.
Heat the oil in a large skillet over medium heat. Working in batches, sear the cutlets until golden brown all over, about 5 minutes per side. Set aside.
In the same skillet, melt the butter over medium heat. Add the garlic and sauté for about 30 seconds. Pour in the wine, and use a wooden spatula to scrape up any bits stuck to the skillet. Simmer until reduced by about half, usually about 3 minutes.
Stir in the flour (1 tbsp) and cooke, stirring often, for 1 minute. Whisk in the chicken broth and stir until smooth, silky, and slightly thickened, about 1 to 2 minutes.
Turn the heat to low and stir in the heavy cream, oregano, basil, salt, and pepper. Stir in the Parmesan cheese and lemon juice (if using) and stir until smooth. Return the chicken cutlets to the sauce and let simmer until heated through, just a few minutes.
Serve at once, garnished with the parsley. The dish pairs wonderfully with mashed potatoes, cooked pasta, or steamed rice.