Cut the boneless, skinless chicken breasts into 1-inch cubes for uniform cooking.

In a large mixing bowl, whisk together all-purpose flour, salt, black pepper, paprika, garlic powder, and onion powder.

In a separate dish, combine milk and beaten eggs until smooth.

Place the bread crumbs in another shallow dish.

Dredge chicken in the flour mixture, dip in the egg mixture, and roll in the breadcrumbs.

In a medium saucepan, melt butter over medium heat and sauté minced garlic for 1-2 minutes.

If using, add dry white wine to the garlic butter mixture and simmer for 2-3 minutes.

Stir in grated Parmesan cheese until melted, adding milk if sauce is too thick.

Heat olive oil in a large skillet and fry the breaded chicken until golden brown on both sides.

Transfer the chicken to a serving dish and pour the garlic Parmesan sauce over it.

Serve immediately, garnished with fresh parsley.