Bring a large pot of water to boil. Add 1 heaping tablespoon of salt and pasta. Cook until al dente according to package instructions or to your desired doneness. Reserve half a cup of pasta water, then drain and lightly rinse.
While pasta is cooking, set up two bowls. In the first bowl, beat together one egg and one tablespoon of milk. In the second bowl, combine one cup of bread crumbs, half a teaspoon of salt, and an eighth of a teaspoon of black pepper. Dip each chicken cutlet in the egg wash, letting excess drip back into the bowl, then dip in bread crumbs, turning to coat.
Heat a large skillet over medium heat. Add two tablespoons of olive oil, or enough to lightly cover the bottom of the pan, and sauté the breaded chicken in a single layer for three to four minutes per side or until cooked through with an internal temperature of 165 degrees Fahrenheit. Transfer to a cutting board to cool slightly, squeeze half of the lemon juice over the top, then cut into strips.
In a medium saucepan over medium heat, melt two tablespoons of unsalted butter. Then add two minced garlic cloves and a quarter teaspoon of onion powder. Sauté for one minute until fragrant.
Add two cups of heavy cream and half a teaspoon of salt. Bring to a simmer, stirring frequently. Reduce heat to low and while whisking constantly, gradually pour in the remaining two tablespoons of fresh lemon juice, whisking to incorporate.
Sprinkle the top with one-third cup of parmesan cheese and remove from heat, whisking until cheese is melted and incorporated. Season to taste with salt.
Pour the sauce over rinsed, drained pasta and toss to coat noodles. Add reserved pasta cooking water to thin the sauce if desired. Garnish with parsley and serve with strips of chicken over warm bowls filled with pasta.
