Slice the chicken breasts into thin cutlets for even cooking.

Set up a breading station with plain flour, beaten eggs, and a mixture of panko breadcrumbs and Parmesan cheese.

In a skillet, heat olive oil over medium heat and cook the breaded chicken cutlets for 4-5 minutes per side until golden brown.

Remove the chicken and let it rest on a wire rack.

In a bowl, mix green and red cabbage, grated carrot, and parsley; season and toss gently.

In another bowl, whisk together mayonnaise, sour cream, milk, lemon juice, dried parsley, and garlic powder.

To assemble, divide slaw among bowls, top with chicken, drizzle with ranch dressing, and garnish with extra Parmesan and parsley.

Serve immediately while warm.