Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin until about 1/4-inch thick.
Brush or drizzle the chicken breasts with the olive oil, then sprinkle both sides with the Italian seasoning, salt, and pepper; rub to coat evenly.
In a shallow bowl, whisk together the milk and egg with a pinch of salt and pepper.
In a second shallow bowl, combine the bread crumbs, garlic powder, paprika, and grated Parmesan.
Dredge each chicken breast first in the egg mixture, letting excess drip off, then press into the breadcrumb mixture to coat completely.
Arrange the coated cutlets on the prepared baking sheet with space between them.
Bake for 15 minutes, then flip each cutlet and bake for an additional 5 minutes, until golden brown and cooked through.
Garnish with chopped parsley and serve.
