Preheat oven to 400 degrees F.

Place flour in a shallow dish.

Place beaten eggs in another shallow dish.

Combine panko, ¼ cup Parmesan, Italian seasoning and garlic powder in a third shallow dish.

Working with one at a time, coat each cutlet in flour, shaking off the excess.

Transfer to the egg mixture and turn to coat.

Transfer to the panko mixture and turn to coat.

Reserve 1 tablespoon of the flour in a small bowl. Discard any remaining flour, egg and panko mixture.

Heat 1 tablespoon oil in a large skillet over medium-high heat.

Add 2 cutlets and cook, flipping once, until golden, 1 to 2 minutes per side.

Transfer to a large baking sheet.

Reduce heat to medium and add another 1 tablespoon oil to the pan.

Add the remaining two cutlets and cook, flipping once, until golden on both sides, 1 to 2 minutes per side.

Transfer to the baking sheet.

Bake the cutlets until cooked throughout, about 10 minutes.

Meanwhile, wipe out the pan.

Add the remaining 1 tablespoon oil and heat over medium-high heat.

Add garlic and cook, stirring, until fragrant, about 30 seconds.

Add broth, lemon juice and salt to the pan. Bring to a boil.

Whisk half-and-half into the reserved 1 tablespoon flour.

Add to the broth mixture and cook, stirring frequently, until reduced by about half and thickened enough to coat the back of a spoon, 8 to 10 minutes.

Remove from heat.

Transfer the cutlets to a large platter.

Drizzle with the sauce and top with the remaining ¼ cup Parmesan and parsley.