Create a pocket in each chicken breast by cutting horizontally into the thickest part, being careful not to cut all the way through. Season inside with salt and pepper.

Place 2 slices of mozzarella inside each pocket and close firmly, securing with toothpicks if needed.

Set up three shallow dishes: seasoned flour in the first, beaten eggs with water in the second, and breadcrumb mixture (panko, Parmesan, garlic powder, Italian seasoning, salt, pepper) in the third.

Coat each stuffed breast in flour, then egg, then breadcrumbs, pressing to adhere. Refrigerate for 15-30 minutes.

Heat olive oil and 3 tablespoons butter in a large skillet over medium-high heat until hot.

Add chicken cutlets and cook 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove and let rest.

Reduce heat to medium, add 4 tablespoons butter and minced garlic to pan. Sauté 30 seconds until fragrant.

Add lemon juice and chicken broth, scraping up browned bits. Simmer 2-3 minutes until slightly reduced. Stir in parsley and season with salt and pepper.

Remove toothpicks from cutlets. Slice or serve whole, drizzled generously with lemon butter sauce.