Prep the chicken: If using whole chicken breasts, slice them horizontally to make thin cutlets. Place between sheets of plastic wrap and gently pound to even thickness, about 1/4 inch. Pat dry with paper towels.

Season generously: Sprinkle both sides with salt and pepper. This helps build flavor all the way through, not just on the crust.

Set up a breading station: In one shallow dish, add flour. In a second, whisk eggs until smooth. In a third, combine breadcrumbs, Parmesan, garlic powder, onion powder, and oregano. Taste the breadcrumb mixture and adjust salt if needed.

Dredge the cutlets: Coat each piece in flour, shaking off excess. Dip into egg, letting the excess drip off. Press firmly into the breadcrumb-Parmesan mix, coating both sides. Set on a wire rack to rest for 5 minutes so the coating adheres.

Heat the pan: Use a large skillet and add a mix of olive oil and neutral oil to reach a shallow layer, about 1/8 inch. Heat over medium to medium-high until shimmering. A breadcrumb dropped in should sizzle on contact.

Pan-fry in batches: Add cutlets without crowding. Cook 2–3 minutes per side until deep golden and crisp. If desired, add a small knob of butter in the last minute for extra color and flavor.

Check doneness: Internal temperature should reach 165°F (74°C). Since cutlets are thin, they cook quickly, so watch closely.

Drain and rest: Transfer to a wire rack set over a sheet pan or onto paper towels. A rack keeps the bottom crisp. Sprinkle with a pinch of salt while hot.

Finish and serve: Squeeze fresh lemon over the cutlets. Garnish with chopped parsley. Serve immediately with a side salad, roasted vegetables, or pasta.