Butterfly and pound the chicken: Slice each breast horizontally to create two thinner cutlets. Place between sheets of plastic wrap and gently pound to about 1/4 inch thick. Season both sides with salt and pepper.

Set up the dredging station: Arrange three shallow bowls. Bowl 1: 1/2 cup flour with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon garlic powder. Bowl 2: 2 beaten eggs. Bowl 3: 1 cup panko, 1/2 cup finely grated Parmesan, 1/2 teaspoon paprika, and 1/2 teaspoon Italian seasoning.

Dredge the cutlets: Coat each cutlet in the seasoned flour, shaking off excess. Dip into egg, letting the extra drip off. Press into the Parmesan-panko mixture, ensuring full coverage. Set on a wire rack to rest for 5–10 minutes to help the crust adhere.

Heat the pan: In a large skillet, heat about 1/4 inch of oil over medium to medium-high heat. The oil is ready when a breadcrumb sizzles on contact. Add 1 tablespoon butter to the oil if you want added browning and flavor.

Pan-fry the cutlets: Cook cutlets in batches without crowding. Fry 2–3 minutes per side until golden brown and crisp, and the internal temperature reaches 165°F. Adjust heat as needed to prevent burning.

Drain and season: Transfer to a paper towel–lined plate or a wire rack. Sprinkle with a pinch of salt while hot for maximum flavor.

Finish and serve: Squeeze fresh lemon over the cutlets and garnish with chopped parsley. Serve immediately with your favorite sides.