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 shallow bowl, combine whole wheat breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
In another shallow bowl, whisk together the egg and water until fully combined.
Dip each chicken cutlet first into the egg mixture, allowing any excess to drip off, then coat evenly with the breadcrumb mixture. Press the breadcrumbs onto the chicken to adhere well.
Heat olive oil in a large non-stick skillet over medium heat. Lightly spray the skillet with cooking spray to reduce oil absorption.
Add the breaded chicken cutlets to the skillet in a single layer without overcrowding. Cook for 6-7 minutes on one side until golden brown and cooked through, then flip and cook another 6-7 minutes on the other side.
Remove the cutlets from the skillet and place on a paper towel-lined plate to absorb any excess oil.
Serve warm with your choice of low-calorie sides.