Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper and fit a metal wire cooling rack inside the sheet. Lightly mist the rack with olive oil spray.

Place chicken breasts between two sheets of parchment paper. Use a meat mallet or heavy rolling pin to gently pound them to an even 1/3-inch thickness across. Pat completely dry with paper towels and season with sea salt and black pepper.

Set up three shallow wide bowls: Bowl 1 with flour, garlic powder, onion powder, and smoked paprika. Bowl 2 with beaten eggs whisked with Dijon mustard. Bowl 3 with panko breadcrumbs, microplaned parmesan cheese, chopped parsley, and dried oregano.

Working with one cutlet at a time, dredge lightly in seasoned flour (shaking off excess), submerge completely into the egg Dijon wash, then press firmly into the parmesan panko mixture until heavily coated on both sides.

Transfer breaded cutlets onto the prepared wire cooling rack in a single layer without overlapping. Generously mist the top of each cutlet with olive oil spray.

Bake at 425°F (220°C) for 12 to 14 minutes until the exterior is deeply golden and crunchy, and internal temperature reaches 165°F (74°C). Switch broiler to HIGH for 60 to 90 seconds for maximum blistering.

Rest 3 minutes on the wire rack before slicing diagonally on a bias. Dust with extra parmesan, squeeze fresh lemon juice over the crust, and serve immediately.