Place each chicken breast between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet or rolling pin. Even thickness ensures even cooking throughout.

Set up three shallow dishes side by side: flour in the first, whisked eggs in the second, and a combined mixture of Italian breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper in the third. Stir the breadcrumb mixture together well before using.

Dredge each chicken breast in flour and shake off the excess. Dip into the whisked egg and let the extra drip off. Press firmly into the breadcrumb mixture on both sides until fully coated. Let coated cutlets rest on a plate or wire rack for 5 minutes before frying to help the breading adhere.

Pour enough olive oil into a large skillet to fully coat the bottom of the pan. Heat over medium heat until the oil is shimmering. Do not add the chicken before the oil is hot or the crust will absorb excess oil and turn soft.

Carefully add the breaded chicken cutlets to the hot skillet. Cook for 4 to 5 minutes per side without moving them, until the crust is deep golden brown and the internal temperature reaches 165 degrees F.

Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain excess oil. Let rest for 2 to 3 minutes before serving. Garnish with fresh chopped parsley if desired and serve immediately.