Prep the chicken: If using thick breasts, slice horizontally to make thin cutlets. Aim for about 1/2-inch thickness so the crust browns without overcooking. Pat dry with paper towels.

Season well: Sprinkle both sides with salt and pepper. Don’t be shy—seasoning now builds flavor later.

Set up dredging station: In one shallow bowl, add flour. In a second, whisk eggs until smooth. In a third, mix Parmesan, panko, Italian seasoning, paprika, and minced garlic.

Coat the chicken: Dredge each piece in flour, shaking off excess. Dip in egg, then press into the Parmesan-crumb mixture. Make sure every surface is coated and gently press so it sticks.

Preheat pan and oven: Heat a large oven-safe skillet over medium heat. Add olive oil and butter. Preheat the oven to 400°F (200°C) while the pan heats.

Sear to set the crust: Add chicken to the hot pan without crowding. Cook 2–3 minutes per side until golden. You’re looking for color, not fully cooked meat. Work in batches if needed.

Finish in the oven: Transfer the skillet to the oven (or move chicken to a baking sheet). Bake 6–10 minutes, depending on thickness, until the internal temperature hits 165°F (74°C).

Rest and finish: Let the chicken rest 3–5 minutes. Squeeze a little lemon over the top and sprinkle with parsley for a fresh finish.

Serve: Pair with a crisp salad, garlicky green beans, buttered noodles, or mashed potatoes. A drizzle of extra-virgin olive oil over the top is a nice touch.