Pre-heat the oven to 425. Line a baking sheet with parchment paper or aluminum foil and set aside.

Place the chicken breasts on a cutting board and cover with parchment paper. Use a meat mallet to pound the chicken breasts to an even thickness of about ½” thick.

In a shallow dish, add the seasoned breadcrumbs, panko breadcrumbs, Parmesan cheese, Italian seasoning, parsley, salt, pepper and garlic powder and stir to combine. Prepare the beaten egg in a separate shallow dish. Dip each chicken breast into the egg and flip around to coat. Hold up the chicken and allow any excess egg to drip off. Lay the coated chicken in the crumb mixture and flip to coat. Press the breadcrumb mixture lightly into the chicken.

In a large skillet (you may need to do this in two batches with half the oil each time), add the oil and bring over medium-high heat. When hot, add the chicken breasts and cook for 4-5 minutes until the bottoms are golden. Flip the breasts and cook for another 3 minutes on the other side to do the same. Transfer the breasts to the prepared baking sheet.

In a small bowl, stir together the light butter spread, minced garlic, parsley, and garlic salt until combined. Spread a little over two teaspoons of the garlic butter over the surface of each piece of breaded chicken. Sprinkle about a tablespoon of shredded Parmesan over top of the garlic butter on each piece.

Place in the pre-heated oven. Bake for 14-18 minutes until chicken is fully cooked through.