Preheat the oven to 425°F. Set a wire rack over a large rimmed baking sheet and lightly grease the rack.
Pat the chicken cutlets dry with paper towels. If needed, pound them to about 1/2-inch thickness.
Add flour to a shallow dish and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
In a second shallow dish, whisk together eggs and Dijon mustard.
In a third shallow dish, mix panko, Parmesan, garlic powder, paprika, Italian seasoning, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and olive oil.
Dip each chicken cutlet into the flour and shake off excess.
Dip into the egg mixture, then press into the panko mixture until evenly coated.
Place the coated cutlets on the prepared wire rack with space between each piece.
Lightly spray the tops with cooking spray.
Bake for 15 to 18 minutes, or until the coating is golden and the chicken reaches 165°F in the thickest part.
For extra color, broil for 1 to 2 minutes at the end, watching closely.
Rest for 3 to 5 minutes before serving with lemon wedges and parsley if desired.
