Pat chicken cutlets dry with paper towels. In a shallow bowl, whisk together the grated Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, smoked paprika, kosher salt, and cracked black pepper. In a second shallow bowl, beat the egg with 1 tablespoon of water. Dip each chicken cutlet into the beaten egg, allowing excess to drip off, then press firmly into the parmesan-panko mixture to thoroughly coat both sides.

Heat 2 tablespoons olive oil and 1 tablespoon unsalted butter in a large 12-inch cast-iron or heavy stainless skillet over medium-high heat until shimmering. Carefully lay the breaded cutlets in the hot pan in a single layer. Sear undisturbed for 4 to 5 minutes until a deep, crisp golden-brown crust forms. Flip and sear the other side for 3 to 4 minutes until golden and cooked through to 165°F (74°C). Transfer cutlets to a warm plate and set aside.

Lower heat to medium. In the same skillet with pan drippings, add the minced garlic, julienned sun-dried tomatoes, and red pepper flakes. Sauté for 60 seconds until delightfully fragrant and sizzling.

Pour in the chicken bone broth, using a wooden spoon to deglaze the skillet and scrape up all flavorful browned fond from the bottom. Whisk in the heavy whipping cream and bring to a gentle simmer for 3 minutes until slightly thickened and silky.

Stir in 1/3 cup freshly grated Parmesan cheese until completely melted and smooth. Add the fresh baby spinach leaves and stir gently for 1 to 2 minutes until wilted into the velvety pink-gold sauce.

Nestle the crispy chicken cutlets back into the skillet, spooning some of the warm garlic cream sauce around the sides while keeping the top crust delightfully crisp. Garnish with fresh basil ribbons and shaved Parmesan curls. Serve immediately over warm fettuccine pasta, buttery mashed potatoes, or alongside warm crusty garlic dinner rolls.