Place breasts between two sheets of waxed paper and gently pound with a meat mallet until uniformly ¼" thick. Season both sides with half the salt, pepper, and garlic powder.

In one shallow dish, whisk flour with a pinch of paprika; in a second bowl, beat eggs; in a third, combine panko, Parmesan, remaining seasonings, and parsley.

Dredge each piece first in flour (shake off excess), then dip in egg wash, and finally press into the breadcrumb mixture, ensuring an even, snug coating.

Transfer coated cutlets to a plate, cover lightly with plastic wrap, and chill 5–10 minutes—this helps the breading adhere.

Warm olive oil over medium-high heat in a large skillet. Test by sprinkling a few crumbs; they should sizzle on contact.

Lay cutlets in a single layer. Cook 3–4 minutes per side, or until a deep golden crust forms and the internal temperature reads 165°F. Adjust heat as needed to avoid burning.

Place cooked cutlets on a wire rack atop a baking sheet to keep them crisp. Let rest 2–3 minutes before serving with lemon wedges.