Pat chicken cutlets dry with paper towels. Season lightly with cracked black pepper.

In a shallow bowl, whisk together the creamy Caesar dressing and grated Parmesan cheese.

In a separate shallow dish, combine Panko breadcrumbs, garlic powder, and Italian seasoning.

Dip each chicken cutlet into the Caesar dressing mixture until fully coated, then press into the Panko mixture to coat both sides thoroughly.

Heat olive oil in a large skillet over medium-high heat. Cook cutlets for 4 to 5 minutes per side until golden brown and the internal temperature reaches 74 °C (74 °C).