Prep the chicken: Slice each chicken breast horizontally to create cutlets, or gently pound to an even 1/2-inch thickness. Pat dry with paper towels. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.

Set up the dredging station: Place flour in one shallow dish. Beat eggs in a second dish. In a third dish, combine breadcrumbs, Parmesan, garlic powder, onion powder, paprika, a pinch of salt, and parsley if using. Mix well.

Coat the chicken: Dredge each piece in flour, shaking off excess. Dip into the beaten eggs, letting extra drip off. Press firmly into the Parmesan-breadcrumb mixture until fully coated on both sides.

Rest the coated cutlets: Set the breaded chicken on a plate or rack for 5–10 minutes. This helps the crust adhere and crisp better in the pan.

Heat the pan: Add oil to a large skillet and heat over medium to medium-high until shimmering. If using butter, add it now and let it melt into the oil.

Sear to golden: Lay the chicken in the pan without crowding. Cook 3–4 minutes per side until deep golden and crisp, and the chicken reaches an internal temperature of 165°F. Adjust heat as needed to avoid burning.

Drain and season: Transfer cutlets to a wire rack or paper towels. Sprinkle lightly with salt while hot for extra flavor.

Finish with lemon: Serve immediately with lemon wedges. A light squeeze brightens the Parmesan crust and keeps each bite lively.