Prep the chicken: Pat chicken breasts dry. If thick, slice horizontally to create cutlets or pound to an even 1/2-inch thickness. Even thickness cooks evenly.

Preheat and pan: Heat oven to 425°F (220°C). Line a baking sheet with parchment and lightly oil or spray it.

Mix the dry coating: In a shallow bowl, combine Parmesan, breadcrumbs, garlic powder, onion powder, Italian seasoning, smoked paprika, salt, and pepper. Zest half the lemon into the mixture and stir. Finely grated Parmesan coats better.

Set up the binder: In another shallow bowl, beat the egg with 1 tbsp water or use Greek yogurt thinned with a splash of water. Stir in 1 tbsp olive oil for extra crispness.

Coat the chicken: Dip each piece in the binder, let excess drip, then press into the Parmesan mixture. Press firmly so the crust adheres. Place on the prepared sheet.

Add oil and bake: Drizzle or mist the tops with the remaining olive oil. Bake 15–18 minutes, depending on thickness. For extra color, broil 1–2 minutes at the end, watching closely.

Check doneness: Internal temperature should reach 165°F (74°C). The crust will be golden with some toasted spots.

Rest and finish: Rest 5 minutes. Squeeze fresh lemon over the top and sprinkle chopped parsley or basil. Serve with lemon wedges.