Split the boneless, skinless chicken breasts in half horizontally. Place the chicken cutlets between sheets of parchment paper and pound them until they are an even thickness.

In a wide, shallow bowl mix together panko, Italian breadcrumbs, garlic powder, and grated Parmesan. Set aside.

Put the flour in a wide, shallow bowl and lightly coat both sides of the chicken in flour.

Whisk together the eggs and water. Coat the chicken with the eggs.

Coat the chicken with the breadcrumb mixture.

Finally, sprinkle the chicken with salt and pepper, if desired.

Heat one tablespoon of butter and one tablespoon of canola oil in a skillet over medium-low heat. Carefully add two of the coated chicken breasts and cook for 2-3 minutes on each side, until golden brown and the chicken reaches an internal temperature of 165˚F. Then, add the remaining butter and oil and cook the remaining chicken breasts.

Garnish with parsley, if desired.