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In a small bowl or rectangular dish, combine the olive oil and lemon zest. Set aside.
In a small bowl or rectangular dish, combine the flour, bread crumbs, pepper, garlic powder, salt, parsley, and paprika. Set aside.
Set a large deep skillet over medium heat and add the remaining olive oil.
Take each chicken cutlet and dip both sides in the olive oil mixture, then in the breading. Place onto a plate or piece of aluminum foil. Repeat with the remaining cutlets.
Place the cutlets into the pan and cook on one side for 5-6 minutes before flipping. Continue cooking for an additional 5 minutes. Place the lemon slices in the pan and continue cooking until the chicken reaches an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius).
Remove from the skillet and place on a cooling rack. Let rest for 2-3 minutes before slicing and serving. Enjoy!