Place the chicken breasts between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/4 inch thick.
In a shallow bowl, combine the whole wheat breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper.
In another shallow bowl, whisk together the egg whites and water until lightly frothy.
Dip each chicken cutlet first into the egg white mixture, allowing excess to drip off, then coat evenly with the breadcrumb mixture. Place coated cutlets 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 4 to 5 minutes on each side, or until the coating is golden brown and the chicken is cooked through (internal temperature of 165°F).
Transfer cooked cutlets to a paper towel-lined plate to drain any excess oil.
Serve warm with your choice of side dishes.