Prepare the Chicken:

• Set up three bowls:
  Bowl 1: Parmesan cheese.
  Bowl 2: Whisked egg.
  Bowl 3: Panko bread crumbs.

• Dip each chicken breast first in Parmesan, then in the egg, and finally coat with bread crumbs.

Cook the Chicken:

• Heat olive oil in a large skillet over medium heat.

• Add the coated chicken and cook for 3-4 minutes per side, until golden brown and fully cooked.

• Transfer to a plate and slice into bite-sized pieces or leave whole.

Cook the Pasta:

• Boil fettuccine according to package instructions, then drain and set aside.

Prepare the Sauce:

• In the same skillet, melt butter over medium heat.

• Add garlic and sauté for 1-2 minutes until fragrant.

• Pour in lemon juice, white wine, and heavy cream, stirring to combine.

• Season with salt, pepper, and Italian seasoning.

Combine Everything:

• Add the cooked pasta to the sauce and toss well.

• Return the sliced chicken to the skillet to reheat.

Serve:

• Plate hot pasta and garnish with fresh parsley and additional Parmesan.