Pound chicken breasts to 1/2-inch thickness.
Season chicken with salt, pepper, Italian seasoning, and garlic powder.
Prepare a three-bowl breading station: eggs and Parmesan-panko mixture.
Dip chicken in eggs, then dredge in Parmesan-panko mixture.
Pan-fry in olive oil over medium heat for 5-7 minutes per side, or bake at 400°F (200°C) for 15-20 minutes.