1. Preheat your oven to 400°F (200°C).

2. Place the chicken breasts between two pieces of plastic wrap or parchment paper.

3. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness, about 1/2 inch thick.

4. In a shallow bowl, combine the flour, salt, black pepper, garlic powder, and onion powder.

5. In another shallow bowl, whisk together the eggs and water until well combined.

6. In a third shallow bowl, mix the grated Parmesan cheese, Italian-style breadcrumbs, and panko breadcrumbs.

7. Coat each chicken breast in the flour mixture, making sure to cover it evenly and shake off any excess flour.

8. Dip the floured chicken breasts into the egg mixture, ensuring they are fully coated.

9. Transfer the chicken breasts into the breadcrumb mixture, pressing down gently to make sure the crumbs adhere well to the chicken.

10. Heat the vegetable oil in a large skillet over medium heat until hot but not smoking.

11. Carefully add the breaded chicken breasts to the hot skillet.

12. Cook the chicken breasts for 4-5 minutes per side, or until they are golden brown and crispy.

13. Once the chicken is browned, transfer the breasts to a baking sheet lined with parchment paper.

14. Top each chicken breast with a generous amount of shredded mozzarella cheese.

15. Place the baking sheet in the preheated oven and bake the chicken for 8-10 minutes, or until the cheese is melted and bubbly and the internal temperature of the chicken reaches 165°F (75°C).

16. Remove the chicken from the oven and drizzle the melted butter over the top of each breast.

17. Sprinkle the chopped fresh parsley over the chicken for garnish.

18. Serve the Steakhouse Parmesan Chicken immediately with your favorite side dishes.