Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness (about ½ inch thick).

In a shallow dish, mix the flour, salt, black pepper, and garlic powder.

In a second shallow dish, whisk together eggs and milk.

In a third dish, combine Parmesan cheese, breadcrumbs, and paprika.

Dredge each piece of chicken in the flour mixture, shaking off the excess. Dip into the egg mixture, then coat thoroughly with the Parmesan-breadcrumb mixture.

Heat olive oil and butter in a large skillet over medium heat.

Add chicken and cook for 4-5 minutes per side, until golden brown and crispy, and the internal temperature reaches 165°F (75°C).

Remove from the skillet and place on a paper towel-lined plate to absorb excess oil.

Garnish with fresh parsley and serve with lemon wedges.