Preheat your oven to 425°F (220°C). Place a wire rack on a baking sheet and set aside.

Place a chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound to an even thickness of about 1/2 inch. Repeat with all breasts. This ensures even cooking.

Set up a breading station. In a shallow dish, add the flour. In a second shallow dish, whisk the eggs with the water until smooth. In a third shallow dish, combine the panko, parmesan, garlic powder, oregano, salt, and pepper. Mix well with a fork.

Pat the chicken dry with paper towels. Dredge each breast first in the flour, shaking off excess. Then dip into the egg mixture, letting any excess drip off. Finally, press firmly into the panko-parmesan mixture, coating all sides. Place on the wire rack.

Drizzle the tops of the breaded chicken with the olive oil. This is key for browning without frying.

Bake for 20-25 minutes, until the crust is deep golden brown and the internal temperature reaches 165°F (74°C) when tested with an instant-read thermometer inserted into the thickest part.

Let rest on the rack for 5 minutes. The crust will set and stay crisp. Garnish with parsley if desired, and serve.