Slice each chicken breast horizontally to make 2 thinner cutlets. Place them between plastic wrap and gently pound to an even 1/4–1/2 inch thickness for uniform cooking.

Sprinkle both sides of the cutlets with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Let sit for a few minutes while preparing the breading stations.

Set up three separate dishes:

Dish 1: Whisk together flour, remaining 1/2 teaspoon of salt, remaining 1/2 teaspoon of black pepper, onion powder, and garlic powder.

Dish 2: Beat the egg with 1 tablespoon of water.

Dish 3: Combine panko, grated Parmesan, 1/2 teaspoon of salt, Cajun/Italian seasoning, and paprika.

Dredge each cutlet in the flour mixture, shake off excess. Dip into the egg wash, then press firmly into the panko-Parmesan mix to coat both sides. Repeat with remaining cutlets.

Heat olive oil and butter in a large skillet over medium heat until the butter foams and the pan is hot but not smoking.

Add cutlets (avoid overcrowding). Cook for 3–4 minutes per side until deep golden brown and the internal temperature reaches 165°F. Adjust heat if necessary.

Transfer cooked cutlets to a wire rack and rest for 3–5 minutes to keep the crust crisp and allow juices to settle.

Slice and serve the chicken over buttered noodles, mashed potatoes, or in sandwiches with garlic aioli and salad.