Place one chicken breast on a cutting board and hold your knife parallel to the board. Slice the breast horizontally through the middle to create two thinner pieces. Repeat with the remaining chicken breast.

Place one chicken piece between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to about 1/4 inch thickness. Work from the center outward using firm but controlled strokes. Repeat with remaining pieces.

Remove the plastic wrap and season both sides of each cutlet generously with salt and pepper. Let them rest at room temperature for 5 minutes while you set up the breading station.

Arrange three shallow dishes in a row. Place flour in the first dish, beaten eggs in the second, and combine panko, garlic powder, paprika, oregano, and Parmesan in the third. Mix the seasonings into the panko thoroughly.

Dredge each cutlet in flour, shaking off excess. Dip into the egg, letting excess drip off, then press firmly into the panko mixture on both sides.

Pour oil into your skillet to about 1/4 inch depth. Heat over medium high until the oil reaches 350 to 375 degrees Fahrenheit. Test readiness by dropping a small pinch of panko into the oil; it should sizzle immediately and float.

Carefully place 1 to 2 cutlets in the hot oil, leaving space between them. Fry for 3 to 4 minutes per side until deeply golden brown and the internal temperature reaches 165 degrees Fahrenheit.

Transfer cooked cutlets to a wire rack set over a baking sheet. Let them rest for 2 minutes before serving. Keep finished cutlets warm in a 200 degree oven while frying the remaining batches.