Prep the oven and pan: Heat your oven to 425°F (220°C). Line a baking sheet with parchment and lightly oil it or use a wire rack set over the sheet for maximum crispiness.

Flatten the chicken (optional but helpful): If using thick breasts, slice in half horizontally to make cutlets. Lightly pound to an even thickness (about 1/2 inch). Season both sides with salt and pepper.

Make the coating: In a large shallow bowl, combine grated Parmesan, bread crumbs, panko (if using), parsley, Italian seasoning, paprika, and a pinch of salt and pepper. Stir in the lemon zest and minced garlic.

Set up the dipping station: Beat the eggs in a separate shallow bowl. For extra richness, whisk in 1 tablespoon olive oil or a teaspoon of Dijon.

Coat the chicken: Dip each piece into the egg, let the excess drip off, then press into the Parmesan-breadcrumb mixture. Press firmly so the coating sticks. Place on the prepared baking sheet or rack.

Add fat for crisping: Drizzle or lightly brush the tops with olive oil or melted butter. This helps the crust brown and turn crisp in the oven.

Bake: Cook for 15–20 minutes, depending on thickness. Flip halfway if not using a rack. The chicken is done when the internal temperature reaches 165°F (74°C) and the crust is golden brown.

Finish with lemon: Squeeze fresh lemon over the hot chicken. Sprinkle with more parsley. Let rest for 5 minutes to keep the juices in.

Serve: Pair with a simple salad, roasted vegetables, buttered noodles, or garlic mashed potatoes. A quick marinara dip or herbed yogurt sauce is great on the side.