Preheat the oven to 400°F (205°C) . Lightly grease a 9 × 13-inch baking dish or coat it with nonstick cooking spray.

Pat the chicken cutlets dry with paper towels: Arrange them in a single layer in the prepared baking dish. Season evenly with the kosher salt, black pepper, and smoked paprika. The cutlets should be similar in thickness so they finish cooking at approximately the same time.

In a small bowl, stir together the mayonnaise, Parmesan cheese, garlic powder, Italian seasoning, and onion powder. Mix until thick and uniform. The topping should be spreadable rather than runny.

Divide the Parmesan mixture evenly among the four chicken cutlets. Spread it over the top surface of each piece in a layer about ⅛–¼ inch thick. Keep most of the topping on the upper surface rather than allowing it to collect around the chicken in the baking dish.

In a small bowl, stir the panko breadcrumbs with the olive oil until the crumbs are lightly and evenly coated. Sprinkle the mixture over the Parmesan-topped chicken. Press very gently so the breadcrumbs adhere without pushing the creamy mixture off the chicken.

Bake uncovered at 400°F (205°C) for 20–25 minutes. The breadcrumb topping should turn golden, and the creamy Parmesan layer should bubble lightly around the edges. Cooking time will vary with the thickness of the chicken.

Insert an instant-read thermometer into the thickest part of each cutlet. The chicken is safely cooked when it reaches 165°F (74°C) . If the topping is brown but the chicken has not reached temperature, loosely cover the dish with foil and continue baking in 2–3 minute increments.

Remove the baking dish from the oven: Let the chicken rest for 5 minutes before serving. The topping will firm slightly during this time, and the meat will retain more of its juices when sliced.

Sprinkle with the optional chopped parsley: Serve the chicken warm, spooning any flavorful juices from the baking dish around each portion if desired.