Prep the chicken:

Preheat the oven to 400°F (200°C) if baking.

Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin. This ensures even cooking.

Prepare the dredging stations:

In the first shallow bowl, place the flour.

In the second bowl, whisk together the eggs and water.

In the third bowl, mix the panko breadcrumbs, Parmesan cheese (if using), garlic powder, paprika, salt, and black pepper.

Coat the chicken:

Dredge each chicken breast in the flour, shaking off the excess.

Dip it into the egg mixture, ensuring it’s fully coated.

Finally, press it into the panko mixture, covering it evenly on all sides.

Cook the chicken:

To bake: Place the coated chicken on a parchment-lined baking sheet. Drizzle olive oil or melted butter over the top to help it crisp up. Bake for 20–25 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).

To pan-fry: Heat 2–3 tablespoons of oil in a skillet over medium heat. Cook the chicken for 4–5 minutes per side, or until golden and cooked through.

Serve:

Let the chicken rest for 5 minutes before serving. Garnish with lemon wedges if desired.