Prep the chicken: Place each chicken breast between two sheets of parchment or plastic wrap. Pound to an even 1/2-inch thickness with a meat mallet or rolling pin. This ensures quick, even cooking and helps prevent dryness.

Season and set up dredging: Pat the chicken dry with paper towels. Season both sides with a pinch of salt and pepper. In one shallow bowl, stir together the flour. In a second bowl, whisk the egg with the Dijon (if using). In a third bowl, combine the Parmesan, panko, garlic powder, onion powder, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

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

Preheat and heat the pan: Set your oven to 400°F (200°C). Heat a large oven-safe skillet over medium heat and add 2 tablespoons olive oil. When the oil shimmers, it’s ready.

Pan-sear: Add the chicken and cook for 2–3 minutes per side until lightly golden. Don’t crowd the pan; cook in batches if needed and add a little more oil between batches.

Finish in the oven: Transfer the skillet to the oven. Bake for 6–10 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C). The crust should be crisp and fragrant.

Rest and serve: Let the chicken rest for 5 minutes. Sprinkle with parsley and serve with lemon wedges. The lemon brightens the savory crust and keeps it feeling light.