Pat the chicken breasts dry and place them between two sheets of plastic wrap. Gently pound to an even 1/2-inch thickness.

In a shallow bowl, combine the grated Parmesan, panko, garlic powder, and lemon zest. Season lightly with salt and pepper.

Set up the dredging station: Place the seasoned flour in one shallow dish, beaten eggs in a second, and the Parmesan-panko mixture in a third.

Dip each chicken breast first in flour, then in egg, letting excess drip off, and finally press firmly into the Parmesan mixture.

Warm a large skillet over medium heat and add the butter and olive oil.

When the butter foams, add the chicken to the skillet.

Cook the coated breasts for 4–6 minutes per side without moving them too much.

Drizzle the lemon juice over the chicken during the last minute of cooking.

Remove to a plate and let rest for 3 minutes before slicing.

Slice at an angle, spoon any pan juices over the top, and add an extra sprinkle of fresh Parmesan and lemon zest if desired.