Slice chicken breasts in half into thin cutlets. Pound with a meat mallet until about ¼-inch thick.

Set up the breading station - place flour in one shallow dish, whisk eggs with 2 tablespoons water in another shallow dish, and mix breadcrumbs, Parmesan, Italian seasoning, garlic powder, salt, and pepper in the third shallow dish.

Dredge chicken cutlets in flour, dip in egg mixture, then coat thoroughly in panko mixture.

In a large skillet, heat ⅓ cup olive oil over medium-high heat. Fry chicken in batches for 2-3 minutes per side until golden brown and cooked through. Drain on a paper towel-lined plate and let the chicken sit for a bit.