Prep the chicken: Place each breast between two sheets of parchment and pound to about 1/2 inch thick. This ensures even cooking and tender bites.

Season generously: Pat dry, then sprinkle both sides with salt, pepper, garlic powder, onion powder, and Italian seasoning.

Set up your dredging station: Put flour in one shallow bowl. In a second, whisk eggs with water. In a third, mix panko, 3/4 cup Parmesan, lemon zest (if using), and 2 tablespoons olive oil (and butter, if using) until the crumbs look slightly damp.

Coat the chicken: Dredge each piece in flour, shaking off excess. Dip in egg, then press firmly into the Parmesan-panko mixture to coat both sides. Pressing helps the crust stick.

Preheat and prep the pan: Heat the oven to 425°F (220°C). Lightly oil a rimmed baking sheet or line with parchment and brush with oil. A preheated pan helps crisping, so you can place it in the oven for 3 minutes before adding the chicken if you like.

Bake until golden: Arrange chicken on the sheet, leaving space between pieces. Drizzle with the remaining 1 tablespoon olive oil. Bake 15–20 minutes, until the coating is deep golden and the chicken reaches 165°F (74°C) in the thickest part.

Optional final touch: Sprinkle the remaining 1/4 cup Parmesan over the chicken in the last 3 minutes of baking for a cheesy finish. Broil for 1–2 minutes if you want extra color—watch closely.

Rest and serve: Let the chicken rest 3–5 minutes. Garnish with parsley. Serve with lemon wedges and your sauce of choice.