Preheat your oven to 400°F (200°C). Place a wire rack on a large baking sheet and set aside.

Arrange three shallow dishes. In the first, combine the flour, salt, and pepper. In the second, lightly beat the eggs. In the third, mix together the Panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, and Italian seasoning.

Pat the chicken breasts dry with a paper towel. Working one at a time, dredge a chicken breast in the flour mixture, shaking off the excess. Then, dip it into the egg wash, ensuring it's fully coated. Finally, press the chicken firmly into the Panko-Parmesan mixture, covering all sides completely.

Place the coated chicken breasts in a single layer on the prepared wire rack.

Drizzle the tops of the chicken with olive oil or melted butter. Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the crust is golden brown and crispy.

Let the chicken rest for 5 minutes before serving. This helps the juices redistribute, ensuring a tender and moist result.