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In a small bowl or ramekin, combine salt, black pepper, and garlic powder. Sprinkle seasoning on both sides of all 4 chicken cutlets.
Add flour to a shallow bowl. Dip and dredge the chicken in the flour so both sides are coated.
Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter.
When butter has melted, add the chicken cutlets and cook for 4-5 minutes per side, or until golden brown. Transfer the cutlets to a plate and set aside.
Add the remaining 1 tablespoon of butter, garlic, and onions to the pan. Saute for 3 minutes, until onions have softened.
Reduce the heat to medium and add the minced chipotle peppers in adobo sauce, heavy cream, and milk. Whisk together to combine and bring to a gentle simmer.
Add the browned chicken cutlets back to the pan and cook for 5 more minutes, until the sauce has thickened and the chicken is cooked through.
Garnish with chopped cilantro and serve.