Start by pounding the chicken breasts to an even thickness of about 1/2 inch. This ensures even cooking.

Mix the flour with garlic powder, onion powder, salt, and black pepper in a shallow bowl.

In another bowl, beat the eggs.

Take a third bowl and add the breadcrumbs.

Dredge each chicken breast in the flour mixture, dip it into the beaten eggs, and coat it with breadcrumbs, pressing gently to adhere.

Heat vegetable oil in a skillet over medium-high heat. Fry the chicken breasts for 5-6 minutes on each side or until golden brown and cooked through. To drain excess oil, transfer to a plate lined with paper towels.

In a saucepan, melt the unsalted butter over low heat.

Add minced garlic and cook for about 1-2 minutes until fragrant.

Stir in grated Parmesan cheese, dried basil, oregano, parsley, and red pepper flakes.

Continue to cook and stir until the cheese is completely melted and the sauce is smooth.

Season with salt and black pepper to taste. For further heat, adjust the red pepper flakes.