Preheat oven to 200°C (400°F). Set up three shallow dishes: flour in the first, beaten eggs in the second, and combined Parmesan, panko, garlic powder, Italian seasoning, smoked paprika, salt, and pepper in the third. Taste the dry mixture and adjust seasoning.
Pat each chicken breast completely dry with paper towels. Dredge in flour on both sides, shake off excess. Dip in beaten egg and let excess drip off 2 to 3 seconds. Press into the parmesan-panko mixture firmly on both sides using the palm of the hand. Rest on a plate for 3 to 4 minutes.
Heat an oven-safe 12-inch skillet over medium-high heat for 90 seconds. Add olive oil and heat until shimmering. Add coated chicken and sear without moving for 2 to 3 minutes until the crust releases cleanly from the pan. Flip and sear the second side 90 seconds to 2 minutes until set.
Transfer the skillet directly to the preheated oven. Bake 10 to 14 minutes until the internal temperature at the thickest point reaches 74°C (165°F) and the crust is deep amber across its surface.
Remove from oven. Rest in the pan uncovered for 5 minutes. Serve immediately with lemon wedges.
