Season the chicken cutlets with Italian seasoning, salt, and pepper.
In a shallow bowl, combine the flour with parmesan. Dredge the chicken through and shake off any excess flour.
Over medium high heat, heat olive oil and melt the butter. Working in batches, cook the chicken cutlets on both sides until cooked through. The chicken is done when the internal temperature reaches 165°F/74°C using a kitchen thermometer. This takes 4-5 minutes per side, depending on the thickness of the cutlets. Remove onto a plate and keep warm.
To the same skillet, over medium heat melt butter then add the garlic cloves and cook for 4-5 minutes while stirring occasionally until the garlic cloves are caramelized.
Deglaze the pan with chicken stock and scrape off any bits stuck to the bottom of the pan with a wooden spoon. Add the heavy cream, Dijon mustard, garlic powder and onion powder. Season with soy sauce or salt, pepper, and add parmesan. Let the mixture simmer and reduce to thicken. Add a splash of lemon juice if desired. Have a taste and adjust seasonings to your preference.
Remove from heat, and add the chicken back to the skillet. Serve over mashed potatoes and steamed green vegetables.