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Prep the chicken: Slice each chicken breast in half horizontally to make 8 thin cutlets. Place between sheets of plastic wrap or parchment and pound to ¼-inch thickness. Season all over with 1 tsp salt and ½ tsp black pepper.
Make the breading station: In the first dish, add the plain flour. In the second dish, whisk together the eggs and water. In the third dish, combine panko, Parmesan, garlic powder, Italian seasoning, and the remaining ½ tsp salt.
Bread the cutlets: Dredge each cutlet lightly in the flour, shaking off excess. Dip in the egg wash, then press into the breadcrumb mixture so it adheres. Place on a tray and repeat. Let breaded cutlets rest 5–10 minutes to help the coating set.
Pan-fry: Add enough oil to a large skillet so it comes about halfway up the sides of the chicken. Heat over medium until the oil is shimmering and hot (a breadcrumb should sizzle immediately when dropped in. Keep the oil between 350-375˚F. Sauté about 2 minutes per side or until deep golden and the center reaches 165˚F on an instant thermometer. Transfer to a wire rack or paper towels and sprinkle with a pinch of flaky salt. Squeeze on some lemon juice and serve with more lemon wedges and parsley for garnish.