Butterfly each chicken breast so that you have a total of four thinly-sliced chicken breast halves. Cover the chicken breasts with plastic wrap and pound each piece to an equal thickness of approximately 1/4-inch using a meat mallet.
Season both sides of the chicken breasts with garlic powder, onion powder, 1/2 teaspoon of salt, and pepper. Set aside.
In one shallow bowl add the flour and the remaining teaspoon of salt. In a second bowl, add the eggs and whisk well until fully blended. Finally, in a third bowl, mix together the panko breadcrumbs, parmesan cheese, and Italian seasoning.
Heat a large, heavy bottomed pan or skillet over medium-high heat. Add two tablespoons of olive oil with one tablespoon of butter.
Meanwhile, working one at a time, dredge both sides of the chicken breasts with flour, followed by the eggs, allowing any excess egg to drip off. From the egg, transfer to the panko mixture, pressing gently to ensure that both sides are coated well.
Once the chicken has been coated, transfer to your heated skillet with olive oil and melted butter. You will probably need to cook the chicken in two separate batches.
Reduce heat to medium and continue to cook until golden brown on the bottom (about 4-5 minutes). Flip and continue to cook until the internal temperature registers 160°F as measured by a digital meat thermometer.
Transfer to a plate to cool and repeat until all the chicken breasts have been cooked.
Serve garnished with lemon slices and chopped parsley.