Prep the chicken: If using whole breasts, place one hand on top and carefully slice horizontally into thin cutlets. Place each cutlet between sheets of plastic wrap and pound to about 1/4 inch thickness.

Season: Pat the chicken dry. Sprinkle both sides with a pinch of salt and pepper. Set aside while you prepare the coating.

Set up a breading station: In one shallow bowl, add flour. In a second, whisk eggs with 1 tablespoon water. In a third, combine breadcrumbs, Parmesan, garlic powder, onion powder, smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.

Coat the cutlets: Dredge each cutlet in flour, shaking off excess. Dip into the egg mixture, letting the extra drip off. Press into the breadcrumb-Parmesan mixture, making sure the surface is evenly coated.

Rest the breaded chicken: Place the coated cutlets on a wire rack or plate for 5 minutes. This helps the crust adhere and crisp better in the pan.

Heat the oil: Add about 1/4 inch of oil to a large skillet and heat over medium to medium-high. The oil is ready when a breadcrumb dropped in sizzles immediately.

Pan-fry in batches: Fry 2–3 cutlets at a time without crowding. Cook for 2–3 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning.

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

Finish and serve: Squeeze fresh lemon over the cutlets and top with chopped parsley. Serve right away while the crust is crisp.