Prepare the chicken: Trim any excess fat from the chicken breasts, then slice each breast horizontally to make two thinner cutlets (or place a breast between plastic wrap and pound to 1/4–1/3 inch thick). Season both sides lightly with Kosher salt and freshly ground black pepper.

Set up a breading station: In a shallow bowl, whisk together the all-purpose flour, paprika and garlic powder. In a second shallow bowl, whisk the eggs with the water until smooth. In a third shallow bowl, combine the panko breadcrumbs and grated Parmesan.

Dredge the cutlets: Working one at a time, dredge a chicken cutlet in the seasoned flour, shaking off excess. Dip into the egg wash, allowing excess to drip off, then press firmly into the panko mixture to coat completely. Place on a wire rack and repeat with remaining cutlets. Let the breaded cutlets rest 10 minutes at room temperature to help the crust adhere.

Heat the oil: Pour vegetable oil into a wide skillet so it comes about 1/2 to 3/4 inch up the side; heat over medium-high until shimmering and a pinch of breadcrumb sizzles and browns in about 30 seconds. Add the butter to the hot oil and swirl to melt; the butter will flavor the oil and help the crust brown.

Fry the cutlets: Fry the breaded cutlets in batches (do not crowd the pan), 3–4 minutes per side until deep golden brown and an instant-read thermometer inserted into the thickest part reads 160–165°F. Adjust heat as needed so the crust browns without burning. Transfer cooked cutlets to a wire rack set over a baking sheet and tent loosely with foil.

Make the creamy Malibu sauce while the chicken rests: In a medium bowl whisk together the mayonnaise, Dijon mustard, honey, heavy cream (or sour cream), grated garlic, 1 teaspoon lemon zest and 1 tablespoon lemon juice until smooth. Season with Kosher salt and freshly ground black pepper to taste. If the sauce is too thick, whisk in a teaspoon or two of water to thin to a drizzling consistency.

Plate and finish: Arrange warm cutlets on plates, drizzle each with the creamy sauce, and sprinkle with chopped parsley. Garnish with lemon wedges and optional microgreens or salad greens at the edge. Serve immediately so the crust remains crisp.

Optional crisp-up step: If you need to hold cooked cutlets briefly, keep them on the wire rack in a 200°F oven for up to 15 minutes. Re-crisp in a hot skillet for 30 seconds per side right before serving if they begin to lose crunch.