Start by slicing the chicken breasts into four thin cutlets to ensure even cooking. Coat each cutlet with a thin layer of mayo.

On a large plate, combine the flour with paprika, onion powder, garlic powder, oregano, salt, and pepper. Dredge each chicken cutlet in the flour mixture, covering both sides thoroughly.

In a large skillet, heat a couple of tablespoons of oil over medium heat. Carefully add the coated chicken cutlets, frying each side for about 2-3 minutes until golden brown. Transfer the chicken to a plate and let it rest.

In the same skillet, add the chopped onions and sauté until soft, about 3-4 minutes. Then, add the minced garlic, stirring for an additional 1-2 minutes until fragrant.

Add the butter to the onion and garlic mixture, stirring until melted. Sprinkle remaining flour, stirring until smooth and thickened. Gradually pour in the chicken stock and bring to a gentle simmer.

Once simmering, pour in the heavy cream, stirring until well combined. Cook for 3-5 minutes and adjust seasoning with salt, pepper, and parmesan.

Return the cooked chicken cutlets to the skillet, spooning the creamy sauce over each piece. Cook for an additional minute to heat through. Garnish with parsley and red pepper flakes.