Cook the fettuccine in a large pot of salted boiling water until al dente, then drain.
Season chicken cutlets with salt and pepper.
Dip each chicken cutlet into the beaten egg, then coat thoroughly with panko and parmesan crumbs.
Heat olive oil in a skillet over medium-high heat and fry chicken until golden brown and cooked through; set aside.
In the same skillet, melt butter and sauté minced garlic until fragrant.
Pour in the vegetable stock and lemon juice, scraping up any browned bits from the pan.
Reduce heat, stir in the heavy cream and Italian seasoning, and simmer until slightly thickened.
Add the cooked pasta to the sauce and toss to coat evenly.
Serve by topping the creamy pasta with the crispy chicken cutlets and additional parmesan cheese.