Start by preheating your oven to 400°F (200°C). Place the chicken cutlets between two sheets of plastic wrap or parchment paper. Pound the chicken to an even thickness of about 1/2 inch.
In three shallow dishes, set up your breading station. In the first dish, combine the flour, garlic powder, onion powder, salt, and black pepper. In the second dish, whisk the eggs. In the third dish, mix the panko breadcrumbs and Parmesan cheese.
Coat each chicken cutlet in the flour mixture, shaking off any excess. Dip into the egg mixture, then press into the panko and Parmesan mixture, covering both sides thoroughly.
Line a baking sheet with parchment paper and place a wire rack on top if you have one. Drizzle olive oil over the rack or use non-stick spray. Place the breaded chicken on the rack or directly on the baking sheet. Bake for 20-25 minutes or until golden brown and cooked through.
Once baked, let the Panko Chicken rest for a few minutes. Garnish with parsley and serve with lemon wedges.
