This is how I keep my hubby smiling – it's his favorite!

Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2 inch.
Set up a breading station with three shallow dishes. In the first dish, place the flour and season it with salt and pepper. In the second dish, whisk together the eggs and water. In the third dish, combine the panko breadcrumbs, grated Parmesan cheese, paprika, garlic powder, and a pinch of salt and pepper.
Dredge each chicken breast in the flour, shaking off any excess. Dip it into the egg mixture, allowing any excess to drip off, and then press it into the breadcrumb mixture, ensuring an even coating.
In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until shimmering. To test if the oil is ready, drop a small piece of bread—it should sizzle and turn golden quickly.
Carefully place the breaded chicken cutlets into the hot oil, cooking in batches if necessary to avoid overcrowding the pan. Fry each cutlet for about 3-4 minutes on each side, or until they are golden brown and cooked through.
Transfer the cooked cutlets to a plate lined with paper towels to drain any excess oil. Serve immediately with lemon wedges for squeezing over the top, if desired.