Prepare the Chicken Cutlets:

• Flatten the chicken breasts with a meat mallet until they are about 1/4 inch thick.
• Season both sides with salt and pepper.

Coat the Chicken:

• Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
• Dredge each chicken breast first in the flour, shaking off any excess.
• Dip it into the eggs, then coat with breadcrumbs, pressing down to adhere.

Fry the Chicken:

• Heat the vegetable oil and butter in a large skillet over medium-high heat.
• Fry the chicken cutlets until golden brown and cooked through, about 3-4 minutes per side.
• Remove and let drain on paper towels.

Make the Mushroom Gravy:

• In the same pan, melt 1 tablespoon of butter.
• Add the sliced mushrooms and cook until browned, about 5 minutes.
• Sprinkle 2 tablespoons of flour over the mushrooms and stir to combine.
• Gradually pour in the chicken broth and heavy cream, stirring constantly.
• Simmer the gravy until it thickens, about 5-7 minutes.
• Season with salt and pepper.

Serve:

• Place the crispy chicken cutlets on a serving plate.
• Pour the mushroom gravy over the top.
• Garnish with fresh parsley.