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Slice 2 chicken breasts in half lengthwise, creating 4 thinner pieces of chicken. You can also pound out the chicken breasts to create a chicken cutlet.
In a shallow bowl, combine ¼ cup mayo with 1 teaspoon Dijon mustard and a couple pinches of salt and pepper.
In another shallow bowl combine ½ cup finely grated Parmesan cheese, ½ cup Panko breadcrumbs, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon paprika, and a couple large pinches of salt and pepper.
Add chicken to the mayonnaise mixture and toss to coat evenly on all sides.
Dredge chicken in the Parmesan/breadcrumb mixture, gently pressing it into the chicken.
Heat a large saute pan over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter has melted and the oil is shimmering, add chicken.
Cook each side for 3-5 minutes or until a dark golden brown crust forms on each side and the chicken is cooked through in the center. You may need to cook the chicken in batches depending on the size of your pan. Add more oil and butter as needed during the cooking process if the pan gets too dry.
Sprinkle with finishing salt (or Kosher salt) and chopped parsley and serve with lemon wedges!
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