In a small bowl, combine olive oil and fresh lemon zest to create a fragrant lemon oil. Set aside.

In a shallow dish, blend all-purpose flour, panko bread crumbs, ground black pepper, garlic powder, salt, dried parsley, and paprika.

Heat a large skillet over medium-high heat and add remaining olive oil. Allow to warm until shimmering.

Dip each chicken cutlet in the lemon oil mixture, then dredge in the breading mixture, pressing gently to adhere.

Carefully add the chicken cutlets to the hot skillet, cooking for 5-6 minutes on one side until golden brown, then flip and cook for an additional 5 minutes. Add lemon slices for flavor.

Remove the chicken, let it rest on a cooling rack for 2-3 minutes before serving.