Prepare the chicken: Slice each chicken breast in half horizontally to create thin cutlets. Pound slightly between plastic wrap for even thickness if needed.

Set up dredging stations:1. Place flour in one shallow bowl.2.Beat eggs with water in a second bowl.3.Combine breadcrumbs, Parmesan, garlic powder, salt, and pepper in a third bowl.

Dredge the cutlets: Coat each piece of chicken in flour, shaking off the excess. Dip into the egg mixture, then press into the breadcrumb mixture until fully coated.

Heat oil: In a large skillet, heat oil over medium heat until shimmering (but not smoking).

Fry the cutlets: Cook chicken in batches for 3–4 minutes per side, or until golden brown and cooked through (internal temp should be 165°F/74°C).

Drain: Transfer to a paper towel-lined plate.

Serve: Serve hot with lemon wedges and a sprinkle of fresh parsley, if desired.