Preheat your oven to 400°F (200°C).
Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness.
In a shallow dish, combine the flour, salt, pepper, garlic powder, and paprika.
In another shallow dish, beat the eggs with the tablespoon of water.
In a third dish, mix the breadcrumbs, parmesan cheese, parsley, and lemon zest.
Dredge each chicken breast in the flour mixture, shaking off any excess.
Dip the floured chicken into the egg mixture, allowing any excess to drip off.
Coat the chicken in the breadcrumb mixture, pressing gently to adhere.
In a large oven-safe skillet, heat the olive oil and butter over medium-high heat.
Add the chicken breasts to the skillet and cook until golden brown on both sides, about 3-4 minutes per side.
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the chicken is cooked through.
Remove from the oven and let rest for a few minutes before serving.
Garnish with additional parsley and serve with lemon wedges.
Variations & Tips
For a gluten-free version, substitute the flour and breadcrumbs with gluten-free alternatives. If you have picky eaters, you can omit the lemon zest and herbs from the breadcrumb mixture for a milder flavor. For a spicier kick, add a pinch of cayenne pepper to the flour mixture. You can also try using panko breadcrumbs for an extra crispy texture. If you prefer a lighter dish, bake the chicken on a wire rack over a baking sheet instead of frying it in the skillet.
