Begin by slicing each chicken breast horizontally to create eight thin cutlets. Use a meat mallet to pound the chicken to about 1/4-inch thickness for even cooking. Season both sides with 1 teaspoon of fine sea salt and 1/2 teaspoon of black pepper, ensuring that the flavors penetrate the meat.

Create your breading station by setting out three shallow dishes. In the first dish, pour in all-purpose flour. In the second, whisk together large eggs and 1 tablespoon of water until blended. In the third dish, combine panko breadcrumbs, finely grated Parmesan cheese, garlic powder, Italian seasoning, and the remaining salt to infuse the breading with flavor.

Dredge each chicken cutlet in the flour, making sure to coat both sides evenly. Dip the floured cutlet into the egg wash, letting any excess drip off. Finally, press the cutlet into the breadcrumb mixture until thoroughly coated. Once breaded, allow the cutlets to rest for 5-10 minutes to help the coating stick better during frying.

In a large skillet, heat extra light olive oil over medium heat until it shimmers, testing with a breadcrumb to ensure it sizzles upon contact. Add the breaded chicken cutlets to the skillet in a single layer, cooking for about 2-3 minutes per side. The cutlets should turn a golden brown and reach an internal temperature of 165°F, indicating they are fully cooked.

Once cooked, transfer the crispy breaded chicken cutlets to a wire rack to drain any excess oil. Sprinkle with flaky sea salt for flavor enhancement, then squeeze fresh lemon juice over the top. Garnish with chopped parsley and serve immediately with lemon wedges on the side for a delightful finish to this flavorful family meal.