1. Filet each chicken breast and place it between two sheets of plastic wrap or in a Ziploc bag and pound it with a mallet until it is 1/4″ thick and set aside, repeat for the remaining chicken breasts.
2. Get out three deep dishes. On one dish put the flour, on another dish combine the panko crumbs, seasoning salt, fresh grated Parmesan cheese, and onion powder.  Then on the last dish whisk the eggs.  Set aside.
3. Evenly sprinkle salt and pepper onto each chicken breast and prepare to dip into flour egg wash and panko crumb mixture.
4. Heat olive oil in skillet on medium heat. 
5. Take one chicken breast dip into the flour and evenly coat it. 
6. Dip it into the egg wash then into the panko crumb mixture, making sure it is evenly coated on the chicken.
7. Place the chicken breast into the heated fry pan with oil.  Let cook on each side for about 4 minutes or until the internal temp of the chicken is 165°F. 
8. Take out and set on a paper towel lined plate. 
9. Repeat for all remaining chicken breasts.

To make the lemon sauce. 

1. Heat the olive oil on medium heat and add the minced garlic, saute´ for 2 minutes or until fragrant. 
2. Then add the whipping cream and bring to a boil. 
3. Cook for an additional 5 minutes or until mixture is reduced by 1/3.
4. Add lemon juice, chicken stock, Dijon mustard, salt and pepper (to taste) and simmer for 6 minutes.  Serve under chicken with creamy mashed potatoes and asparagus and ENJOY!