Preheat your oven to 375°F (190°C). Chicken always appreciates a warm welcome.

Place your chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about ½ inch. Uneven chicken is sad chicken that cooks unevenly. We don't want sad chicken.

Set up your breading station: In one shallow dish, beat the eggs. In another dish, mix together the Parmesan, panko, Italian seasoning, garlic powder, paprika, salt, and pepper. Stir until it's well combined.

Pat the chicken breasts completely dry with paper towels. Moisture is the enemy of crispness! Season both sides with a bit of salt and pepper.

Dip each chicken breast into the egg wash, making sure it's fully coated, then press firmly into the Parmesan mixture. Really get that coating to stick on both sides. For extra crispiness, press gently with your fingers to adhere the coating.

Heat your olive oil and butter in a large oven-safe skillet over medium-high heat until shimmering but not smoking.

Add the chicken breasts to the hot pan and cook for 3-4 minutes without moving them (resist the urge to peek!) until they develop a golden-brown crust.

Carefully flip them over using tongs and cook the other side for 2-3 minutes.

Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is deep golden brown.

Let the chicken rest for 5 minutes before slicing. This helps keep all those delicious juices inside.

Garnish with fresh parsley and serve with lemon wedges for a bright finishing touch.