Pat chicken cutlets dry with paper towels. Season both sides with kosher salt, black pepper, garlic powder, and Italian herbs.

Set up three shallow bowls: bowl 1 with all-purpose flour; bowl 2 with beaten eggs; bowl 3 with panko, grated parmesan cheese, and lemon zest mixed together.

Dredge each cutlet in flour (shaking off excess), dip thoroughly in egg wash, and press firmly into the parmesan-panko mixture on both sides to coat completely.

Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat until shimmering. Add chicken cutlets in a single layer and cook for 3-4 minutes per side until deeply golden-brown and internal temperature reaches 165°F (74°C). Transfer to an elevated wire rack.

Lower skillet heat to medium. Add minced garlic to pan drippings and sauté for 30 seconds until fragrant. Pour in chicken broth and fresh lemon juice, scraping up browned bits from bottom. Simmer 2 minutes until reduced by half.

Remove skillet from heat. Swirl in cold cubed butter one piece at a time until sauce turns silky and glossy. Stir in fresh chopped parsley and basil.

Slice crispy cutlets and spoon velvety lemon butter sauce over the top. Garnish with fresh basil and lemon wheels. Serve immediately!