Preheat oven to 425°F (220°C). Line a large 18x13-inch heavy rimmed baking sheet with parchment paper or a greased wire rack.

Set up two shallow dredging bowls. In bowl 1, whisk the 2 eggs with a pinch of salt and pepper. In bowl 2, combine the Japanese panko breadcrumbs, 1/2 cup grated Parmesan cheese, garlic powder, Italian seasoning, smoked paprika, kosher salt, and coarse black pepper until evenly blended.

Pat chicken cutlets thoroughly dry with paper towels. Dip each cutlet into the whisked egg, shaking off excess, then press firmly into the panko parmesan mixture until generously coated on both sides.

Place the breaded chicken cutlets on one side of the prepared baking sheet. Lightly mist or drizzle the tops with olive oil to guarantee a deep golden crunch.

In a medium bowl, toss the sliced zucchini coins with 1 tablespoon olive oil, garlic powder, salt, and pepper. Arrange zucchini on the other half of the baking sheet in a single layer, then sprinkle the remaining 1/4 cup Parmesan cheese over the zucchini coins.

Bake at 425°F for 18 to 20 minutes without flipping, until the chicken cutlets reach an internal temperature of 165°F (74°C) with deeply crispy golden edges and the zucchini is tender with bubbly browned cheese.

For extra crunch, switch the oven to broil on high for the final 2 minutes, watching carefully to prevent burning.

Remove from the oven, let rest for 3 minutes, garnish with fresh parsley, and serve immediately with fresh lemon wedges for squeezing.