In a small bowl, combine ¼ cup of olive oil with the zest from three lemons. Stir well and set aside.

In another medium bowl, combine ½ cup of all-purpose flour, ¼ cup of panko bread crumbs, 2 ½ teaspoons of ground black pepper, 2 teaspoons of garlic powder, 1 teaspoon of salt, ½ teaspoon of dried parsley, and ¼ teaspoon of paprika. Mix thoroughly.

Heat a large deep skillet over medium-high heat and add the remaining ¼ cup of olive oil. Allow to warm for about 2–3 minutes.

Dip each chicken cutlet into the lemon oil mixture, coat both sides, then dredge in the breading, pressing to ensure adherence. Place on a plate.

Carefully place the coated chicken cutlets in the hot skillet, cook for 5–6 minutes on the first side, then flip and cook for another 5 minutes. Add sliced lemon in the last 5 minutes.

Once cooked, remove from the skillet, let rest for 2–3 minutes, then slice and serve hot with additional lemon slices if desired.