Pat chicken cutlets completely dry with paper towels. Set up three shallow bowls: Bowl 1 with flour, 1/4 tsp salt, and 1/4 tsp pepper; Bowl 2 with whisked eggs; Bowl 3 with Panko breadcrumbs, 1/2 cup grated Parmesan, garlic powder, Italian seasoning, smoked paprika, remaining salt, and pepper. Dredge each chicken cutlet in flour (shake off excess), dip thoroughly in egg, then press firmly into the parmesan panko mixture until heavily coated on all sides.

Heat 3 tablespoons olive oil and 1 tablespoon butter in a large heavy skillet (cast iron or stainless steel) over medium-high heat. Once hot and shimmering, add chicken cutlets in a single layer. Sear undisturbed for 4 to 5 minutes until the bottom crust is deeply golden brown and crunchy. Flip and cook for 3 to 4 more minutes until cooked through (internal temp 165°F / 74°C). Transfer chicken to a warm plate.

Wipe out any burned breadcrumb specks from the skillet, leaving the flavorful oils. Lower heat to medium, melt remaining 2 tablespoons butter, and add minced garlic. Sauté for 45 to 60 seconds until fragrant. Pour in chicken bone broth and fresh lemon juice, scraping up any caramelized golden fond. Simmer for 2 minutes until slightly reduced into a glossy pan sauce. Stir in chopped fresh parsley.

Nestle the crispy chicken cutlets back into the warm skillet alongside fresh lemon wheels. Spoon a little garlic butter sauce around the cutlets (avoid pouring directly over the top to keep the panko crunchy!). Sprinkle with the remaining 1/4 cup freshly grated parmesan and serve hot.