1. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper or lightly greased. 2. In a shallow dish, combine the flour, garlic powder, onion powder, dried Italian herbs, salt, and black pepper. 3. In a second shallow dish, beat the eggs lightly. 4. In a third shallow dish, mix the grated Parmesan cheese and panko bread crumbs. 5. Pat the chicken breasts dry with paper towels. 6. Dredge each chicken breast in the seasoned flour, shaking off excess. 7. Dip the floured chicken into the beaten eggs, ensuring it is fully coated. 8. Press the chicken into the Parmesan and panko mixture, coating both sides well to form a crust. 9. In a large skillet, heat olive oil and butter over medium heat until the butter is melted and sizzling. 10. Add the coated chicken breasts and cook for 3-4 minutes per side until the crust is golden brown and crispy. 11. Transfer the skillet or chicken breasts to the preheated oven and bake for 12-15 minutes, or until the chicken is cooked through and registers 165°F (74°C). 12. Remove from the oven and let the chicken rest for 5 minutes. 13. Garnish with chopped fresh parsley and serve with lemon wedges if desired.