Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/2 inch thick.
In a small bowl, mix salt, black pepper, garlic powder, paprika, and dried oregano.
Season both sides of each chicken cutlet evenly with the spice mixture.
Place the flour in a shallow dish.
In another shallow dish, whisk together the egg and water until combined.
Place the panko breadcrumbs in a third shallow dish.
Dredge each chicken cutlet first in the flour, shaking off any excess, then dip into the egg mixture, and finally coat evenly with the panko breadcrumbs. Press the breadcrumbs gently to adhere.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the chicken cutlets to the skillet in a single layer without overcrowding. Cook for 6 to 7 minutes on one side until golden brown.
Flip the cutlets and cook for another 6 to 7 minutes on the other side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Remove the cutlets from the skillet and place on a paper towel-lined plate to drain any excess oil.
Serve warm with your choice of sides.