1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. Pound the chicken breasts to an even thickness using a meat mallet. This ensures even cooking and a juicy result.
3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and the third with a mixture of panko, Parmesan, lemon zest, garlic powder, salt, and pepper.
4. Coat each chicken breast in flour, shaking off any excess. Dip into the egg mixture, then press into the panko mixture, ensuring an even coating. Repeat for each piece.
5. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear until golden brown, about 3-4 minutes per side. Work in batches if necessary.
6. Transfer the chicken to the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Remove from oven and drizzle with fresh lemon juice. Garnish with chopped parsley before serving.

This method ensures a crispy exterior with a tender, flavorful interior—a trick I picked up during countless hours spent observing my abuela in the kitchen.