Carefully fillet each chicken breast into two thinner cutlets. Cover with plastic wrap and lightly pound to an even thickness. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Set up 3 breading stations. In the first dish, mix flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper, onion powder, and garlic powder.

In the second dish, whisk the egg and 1 teaspoon of water.

In the third dish, combine panko breadcrumbs, parmesan cheese, 1/2 teaspoon salt, Cajun or Italian seasoning, and paprika.

Coat chicken in flour mixture, shaking off excess. Dip in egg mixture, letting excess drip off. Finally, press into panko mixture to coat evenly.

Heat olive oil and butter in a large skillet over medium heat. Add chicken and pan fry for 3-4 minutes per side until golden brown and internal temperature reaches 165 degrees F. Adjust heat if needed to prevent burning.

Remove from skillet and rest on a wire rack to keep crispy.