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Halve and flatten the chicken breasts. Season both sides with salt and pepper.
In a shallow bowl, beat the eggs.
In another shallow bowl, mix the flour with ¼ teaspoon salt and ¼ teaspoon pepper.
In a third shallow bowl, combine the panko bread crumbs, grated Parmesan cheese, ¼ teaspoon salt, ¼ teaspoon pepper, oregano, garlic powder, and smoked paprika.
Dredge each chicken breast first in the seasoned flour, shaking off any excess.
Dip the floured chicken into the beaten eggs, ensuring it is fully coated.
Press the chicken into the breadcrumb mixture, ensuring it is evenly coated.
Heat a large skillet over medium-high heat and spray generously with cooking spray. Alternatively, you can use a small amount of olive oil for a richer flavor.
Once the skillet is hot, add the coated chicken breasts. Cook for 4-5 minutes on each side until they are golden brown and crispy. Make sure the internal temperature of the chicken reaches 165°F (74°C).
Remove the chicken from the skillet and let it rest on a paper towel-lined plate to absorb any excess oil. Top with Cesar Salad