Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil and set an oven-safe wire cooling rack on top. Lightly grease the wire rack with olive oil spray. (Using an elevated wire rack allows hot air to circulate completely beneath the chicken, guaranteeing an ultra-crispy bottom without sogginess).

Slice each chicken breast in half horizontally to create four even-thickness cutlets. Pat each cutlet thoroughly dry with paper towels. In a shallow bowl, whisk together the olive oil (or Greek yogurt), Dijon mustard, sea salt, black pepper, and garlic powder. Brush or toss the chicken cutlets evenly in this binder mixture.

In a wide, shallow dish or pie plate, combine the panko breadcrumbs, freshly grated Parmigiano-Reggiano, finely minced fresh garlic, Italian seasoning, and smoked paprika. Stir until thoroughly blended.

Press each chicken cutlet firmly into the parmesan panko mixture, flipping and pressing firmly on both sides so a thick, even crust adheres. Transfer the crusted cutlets to the prepared wire rack on the baking sheet.

Lightly drizzle the melted butter over the tops of each crusted cutlet. Bake at 425°F (220°C) for 18 to 20 minutes, until the crust is deep golden brown and the thickest center of each cutlet registers an internal temperature of 165°F (74°C) on an instant-read meat thermometer.

Remove from the oven and let rest on the rack for 4 minutes to allow the natural juices to redistribute throughout the meat. Sprinkle with chopped fresh parsley and serve immediately with fresh lemon wedges for squeezing over the hot crust.