Prep the chicken: If using whole breasts, place between two sheets of parchment and pound to an even 1/2-inch thickness. Pat dry. Season both sides with salt and pepper.

Set up your dredging station: Place flour in one shallow bowl. In a second bowl, whisk eggs with water. In a third bowl, mix panko, Parmesan, garlic powder, onion powder, Italian seasoning, paprika, and red pepper flakes.

Dredge: Coat each piece in flour, shaking off excess. Dip in egg, letting extra drip off. Press firmly into the Parmesan-panko mixture to coat both sides. Set on a plate and let sit 5 minutes so the crust adheres.

Heat the pan: In a large skillet over medium heat, add olive oil and butter. When it shimmers and the butter foams, it’s ready.

Cook the chicken: Lay the chicken in the skillet without crowding. Cook 3–4 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C).

Rest and finish: Transfer to a wire rack or paper towel–lined plate for 3–5 minutes. Squeeze fresh lemon over the top and sprinkle with parsley.

Serve: Pair with a crisp green salad, buttered noodles, roasted veggies, or tuck into a brioche bun with mayo and arugula.

Oven option: For a lighter version, place breaded chicken on a greased rack set over a sheet pan. Mist lightly with oil. Bake at 425°F (220°C) for 15–18 minutes, flipping once, until crisp and cooked through.

Air fryer option: Air fry at 400°F (205°C) for 8–10 minutes, flipping halfway, until golden and done.