Prepare a three-stage breading station: place flour in the first shallow bowl; beaten eggs in the second; and a mixture of Panko, 1/2 cup Parmesan, garlic powder, Italian seasoning, salt, and pepper in the third.

Dredge each pounded chicken cutlet in flour (shaking off excess), dip into the egg wash, and press firmly into the Panko-Parmesan mixture until fully coated.

Bring 4 quarts of heavily salted water to a rolling boil. Add pasta and cook until al dente. Reserve 1/2 cup of the starchy pasta water before draining.

While pasta cooks, heat olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Fry chicken cutlets in batches for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a wire rack.

Wipe the skillet clean and melt butter over medium heat. Add minced garlic and sauté for 60 seconds until fragrant but not browned.

Whisk in the lemon juice and 1/4 cup of the reserved pasta water to emulsify the sauce. Simmer for 1 minute.

Add the cooked pasta, lemon zest, remaining 1/4 cup Parmesan, and parsley to the skillet. Toss vigorously, adding more pasta water as needed to create a glossy, clinging sauce.

Slice the crispy chicken cutlets into 1/2-inch strips.

Divide the lemon-garlic pasta among four plates and top with the sliced chicken. Serve immediately with extra lemon wedges.