Begin by preparing the chicken. Place the chicken breasts between two sheets of plastic wrap and pound them to about 1/2 inch thick using a meat mallet or rolling pin. This ensures even cooking.

Set up a breading station: In one shallow dish, place the flour. In a second dish, beat the eggs. In a third dish, combine the panko breadcrumbs, garlic powder, paprika, cayenne pepper, salt, black pepper, and Parmesan cheese.

Dredge each chicken breast in the flour, shaking off excess, then dip into the beaten eggs, and finally coat with the panko mixture, pressing gently to adhere.

In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. Once hot, carefully add the breaded chicken breasts, cooking in batches if necessary to avoid overcrowding the pan.

Fry the chicken for about 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove from the skillet and drain on paper towels.

In a small bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard to create the spicy Caesar dressing.

Serve the schnitzels hot, drizzled with the spicy Caesar dressing and garnished with chopped parsley.