Prep the chicken. If using full chicken breasts, slice horizontally to make cutlets or pound to an even 1/2-inch thickness. Even thickness = even cooking and juicier results.

Preheat the oven. Set to 425°F (220°C). Line a sheet pan with parchment and place a wire rack on top if you have one. Lightly spray the rack or parchment with cooking spray.

Mix the coating. In a shallow bowl, combine panko, finely grated Parmesan, garlic powder, onion powder, Italian seasoning, smoked paprika, black pepper, and salt. Drizzle in 1 tbsp olive oil and toss to lightly coat the crumbs—this helps browning.

Make the binder. In another bowl, whisk the eggs. If using Greek yogurt instead, thin it with 1–2 tsp water and whisk until smooth.

Coat the chicken. Dip each cutlet in the egg (or yogurt), let excess drip off, then press into the Parmesan-panko mix. Press firmly so the coating sticks. Place on the prepared rack or pan.

Optional flavor boost. Sprinkle a little extra Parmesan over the tops and add a light mist of cooking spray for extra crunch.

Bake. Bake for 12–16 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C). The coating should be golden and crisp.

Rest and finish. Let the chicken rest 3 minutes. Add lemon zest and parsley if using. Serve with lemon wedges and your favorite sides.