Preheat your oven to 400°F (200°C).

Place each chicken breast between two pieces of plastic wrap and pound them to an even thickness of about 1/2 inch.

In a shallow dish, combine the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and pepper.

In another bowl, whisk together the eggs and milk until well combined.

Place the flour in a separate shallow dish.

Take each chicken breast and first coat it in flour, shaking off any excess. Then dip it into the egg mixture, allowing any excess to drip off. Finally, coat the chicken in the Parmesan breadcrumb mixture, pressing gently to adhere.

In a large oven-safe skillet, heat the olive oil over medium-high heat.

Once the oil is hot, add the breaded chicken breasts to the skillet. Cook for about 3-4 minutes on each side until golden brown.

Once browned, transfer the skillet to the preheated oven and bake for an additional 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

Remove the chicken from the oven and let it rest for a few minutes. Garnish with chopped fresh parsley before serving.