Season the Cutlets: Pat chicken cutlets thoroughly dry with paper towels (dry meat guarantees a crispy crust that doesn't peel). Season both sides evenly with garlic powder, onion powder, Italian seasoning, kosher salt, and black pepper.

Set Up 3 Shallow Bowls: In bowl 1, add flour. In bowl 2, whisk eggs with 1 tablespoon water. In bowl 3, thoroughly toss panko breadcrumbs, finely grated parmesan cheese, minced garlic, and fresh parsley.

Dredge & Press: Coat each cutlet lightly in flour, shaking off excess. Dip completely into whisked egg, then transfer into the garlic parmesan panko mixture. Press down firmly so the cheesy crumbs adhere securely across both sides.

Heat the Skillet: Place a large heavy skillet (cast iron preferred) over medium heat. Add olive oil and 1 tablespoon butter. Heat until shimmering and butter foam begins to subside.

Golden Sear: Carefully lay chicken cutlets into the pan in a single layer without crowding (cook in batches if needed). Sear undisturbed for 3 to 4 minutes until deeply golden brown and crisp underneath.

Flip & Garlic Butter Baste: Flip cutlets. Add remaining 2 tablespoons butter and smashed garlic cloves to the pan. Tilt the skillet slightly and spoon the hot bubbling garlic butter repeatedly over the cutlets for 3 minutes until golden on both sides and chicken reaches an internal temperature of 165°F (74°C).

Rest on Wire Rack: Transfer crispy cutlets to a wire rack or warm platter to rest for 3 minutes. This allows juices to redistribute without trapping steam beneath the crispy crust.

Garnish & Serve: Sprinkle with chopped fresh parsley, extra parmesan shavings, and serve immediately with fresh lemon wedges for squeezing!