With a sharp knife, slice each chicken breast horizontally into two thinner cutlets. Place the chicken between layers of plastic wrap and gently pound the thicker sections using a meat tenderizer or rolling pin until the pieces are uniformly thick. Season both sides of the chicken with ½ teaspoon salt and ½ teaspoon black pepper.

Prepare three shallow dishes for the breading process. In the first dish, combine the flour with ½ teaspoon each of salt, black pepper, onion powder, and garlic powder, mixing thoroughly with a fork.

In the second dish, crack the egg, add 1 teaspoon of water, and beat lightly until well blended.

In the third dish, stir together the panko breadcrumbs, parmesan cheese, ½ teaspoon salt, Cajun seasoning or Italian seasoning, and paprika until evenly mixed.

Using tongs or your hands, dredge each chicken cutlet in the flour mixture, coating all sides, and shake off the excess. Next, dip into the egg mixture, allowing any extra to drip off, and finally press the chicken firmly into the panko breadcrumb mixture, ensuring an even coating on all sides.

Preheat a large skillet over medium heat, then add the olive oil and butter. Once hot, carefully lay the chicken cutlets in the skillet. Fry for about 3–4 minutes per side, adjusting the heat to medium-low if necessary to avoid burning the breadcrumbs while ensuring the chicken cooks through.

When the chicken is a rich golden brown and reaches an internal temperature of 165°F, remove it from the skillet and place it on a wire rack to maintain its crispiness. Serve promptly.