Prepare the breading station by combining all-purpose flour with ranch seasoning in one bowl, whisking eggs in another, and placing breadcrumbs in a third.

Dredge each chicken cutlet in the flour mixture, dip in the egg wash, and coat with breadcrumbs.

Heat oil in a skillet over medium-high heat and fry the chicken cutlets for 4-5 minutes per side until golden brown and cooked to an internal temperature of 165°F.

Using the same skillet, melt salted butter, sauté garlic, then add white wine and chicken broth, allowing to simmer.

Stir in heavy cream, cooking on low to thicken. Avoid boiling.

Serve the crispy chicken topped with the creamy sauce and garnish with fresh herbs.