Place chicken between two sheets of waxed paper and pound lightly with a mallet or other heavy flat object to flatten to .25 inch thickness. Combine buttermilk and Parmesan in a bowl. Place breadcrumbs on a piece of waxed paper. Dust chicken with flour and season with salt and pepper to taste. Dip both sides of chicken in buttermilk mixture. Dredge both sides of chicken in breadcrumbs. Heat oil in a heavy nonstick skillet over medium-high heat. Saut'e garlic 1 minute. Discard garlic and saut'e chicken 4-5 minutes, or until golden. Turn and saut'e another 3-4 minutes, or until browned and chicken is cooked throughout.