Preheat your oven to 425°F (220°C). Line a baking sheet with foil and lightly grease it, or use a wire rack on a baking sheet.

Lay chicken breasts between two sheets of plastic wrap and gently pound to about 1/2-inch thickness.

Pat the chicken dry with paper towels and season both sides with salt and pepper.

In a shallow bowl, mix breadcrumbs, grated Parmesan, optional garlic powder, minced garlic, chopped parsley, and paprika.

Drizzle in olive oil or melted butter and mix until the crumbs are moistened.

In another shallow bowl, whisk the eggs with milk until smooth.

Dip each chicken breast into the egg wash, letting excess drip off, then press into the breadcrumb mixture.

For oven-only: Place crusted breasts on the baking sheet and bake for 18–22 minutes, until cooked through and golden.

For pan-sear then oven-finish: Sear each chicken breast in an oven-safe skillet for 2 minutes per side, then transfer to the oven for 10–12 minutes.

Let the chicken rest for 3–5 minutes before slicing. Serve with lemon wedges.