Prep the chicken: Place chicken breasts between parchment and pound to an even ½–¾ inch thickness. Pat dry. Season both sides with salt and pepper.

Heat the oven: Preheat to 400°F (200°C). Line a sheet pan with parchment and lightly oil it, or set a wire rack over the pan and oil the rack for extra crispness.

Set up breading stations: Put flour in one shallow bowl. Beat eggs in a second. In a third, mix panko, Parmesan, Italian seasoning, paprika, and half the minced garlic.

Make a garlic-butter drizzle: In a small bowl, combine melted butter, olive oil, and the remaining garlic. This bumps up the flavor and helps the crust brown.

Bread the chicken: Dredge each piece in flour (shake off excess), dip in egg, then press firmly into the Parmesan-panko mix. Set on the prepared pan.

Add the drizzle: Spoon or brush some garlic-butter mixture over the top of each piece. Don’t soak it—just a light coat.

Bake: Roast for 18–22 minutes, until the crust is golden and the internal temperature hits 165°F (74°C). If you want extra color, broil for 1–2 minutes at the end, watching closely.

Rest and garnish: Let the chicken rest for 5 minutes. Squeeze fresh lemon over the top and sprinkle with parsley.

Serve: Pair with a simple arugula salad, roasted broccoli, buttered noodles, or creamy mashed potatoes.