Place the chicken cutlets between two sheets of plastic wrap and gently pound them to an even thickness of about 1/4 inch.
In a shallow dish, combine the salt, black pepper, garlic powder, and paprika. Sprinkle the seasoning mixture evenly over both sides of the chicken cutlets.
Place the flour in a shallow bowl. In a separate shallow bowl, whisk together the egg and water. Place the panko breadcrumbs in a third shallow bowl.
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. Set aside on a plate.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the chicken cutlets to the skillet in a single layer, cooking in batches if necessary to avoid overcrowding.
Cook each cutlet for 3 to 4 minutes on each side, or until the coating is golden brown and the chicken is cooked through (internal temperature should reach 165°F).
Transfer the cooked cutlets to a paper towel-lined plate to drain any excess oil.
Serve warm with your choice of low calorie sides.