Prep the chicken. If starting with full chicken breasts, slice them horizontally into cutlets. Pat dry with paper towels. This helps the coating stick and promotes browning.

Season the cutlets. Sprinkle both sides lightly with salt and pepper. Let them sit at room temperature for 10 minutes while you prep the coating.

Make the binder. In a shallow bowl, stir together mayonnaise, Dijon (if using), and half of the minced garlic. If using eggs instead of mayo, beat the eggs with the Dijon and garlic.

Mix the crust. In another shallow dish, combine Parmesan, breadcrumbs, garlic powder, onion powder, paprika, remaining minced garlic, and a pinch of salt and pepper. Stir well to distribute the garlic.

Coat the chicken. Dip each cutlet in the binder, letting excess drip off. Press into the Parmesan-breadcrumb mixture, coating both sides. Press firmly so the crust adheres.

Preheat and set up. Heat the oven to 375°F (190°C). Place a wire rack over a sheet pan. This keeps the crust crisp after searing.

Sear for crunch. Heat a large skillet over medium-high. Add olive oil (and butter if using). When shimmering, lay in the cutlets without crowding. Cook 2–3 minutes per side until golden brown. Don’t move them too soon; let the crust set.

Finish in the oven. Transfer seared cutlets to the rack. Bake 6–8 minutes, or until the thickest part reaches 165°F (74°C). Thin cutlets may only need 4–6 minutes.

Rest and serve. Let the chicken rest 3–5 minutes. Squeeze with fresh lemon and sprinkle parsley over the top. Serve with a simple salad, roasted veggies, or buttered noodles.