Slice each chicken breast horizontally to create two thinner pieces, then place between plastic wrap and pound to 1/4-inch thickness.

Set up three shallow dishes: 1) flour mixed with half the salt and pepper, 2) beaten eggs, 3) panko, Parmesan, garlic powder, paprika, and remaining salt and pepper.

Pat chicken dry with paper towels and season lightly with salt and pepper.

Dredge each cutlet in seasoned flour, shake off excess, coat in egg, then press firmly into the panko mixture to cover completely.

Transfer breaded cutlets to a wire rack and let rest 5–10 minutes to help the coating adhere.

Pour vegetable oil into a large skillet to 1/4-inch depth and heat over medium-high until oil reaches 350°F (about 3 minutes); a breadcrumb should sizzle on contact.

Fry 1–2 cutlets at a time for 3–4 minutes per side until deep golden brown and an instant-read thermometer inserted in the thickest part reads 165°F.

Place cooked cutlets on a clean wire rack to drain and immediately sprinkle with flaky sea salt.

Garnish with chopped parsley and serve hot with lemon wedges alongside.