Prep the chicken: Trim and pound the chicken breasts to about 1/2 inch thick so they cook evenly. Pat dry with paper towels. Season both sides with salt and pepper.

Set up the dredging station: Place flour in one shallow bowl. In a second bowl, beat eggs with milk or water and a pinch of salt. In a third bowl, combine panko, Parmesan, garlic powder, onion powder, smoked paprika, Italian seasoning, and a few grinds of black pepper.

Coat the chicken: Dredge each piece in flour, shaking off excess. Dip into the egg mixture, letting the extra drip off. Press firmly into the panko-Parmesan mixture, coating both sides and pressing to help it stick.

Choose your cooking method: You can pan-fry for the crispiest crust or bake for a hands-off option. Both methods work well.

Pan-fry method: Heat a large skillet over medium to medium-high heat. Add 2–3 tablespoons of oil. When shimmering, add the chicken (don’t overcrowd). Cook 3–4 minutes per side until golden brown and cooked through. Add a small pat of butter in the last minute for extra flavor. Transfer to a wire rack or paper towel–lined plate to stay crisp.

Bake method: Heat the oven to 425°F (220°C). Place a wire rack on a sheet pan and spray lightly with oil. Arrange the coated chicken on the rack and mist the tops with cooking spray. Bake 15–18 minutes, flipping once, until golden and the internal temperature reaches 165°F (74°C).

Rest and serve: Let the chicken rest for 3–5 minutes. Finish with a squeeze of lemon and a sprinkle of parsley. Serve hot.