Place each chicken breast 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 whole wheat breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper.
In another shallow bowl, whisk together egg whites and water until frothy.
Dip each chicken cutlet first into the egg white mixture, allowing excess to drip off, then coat evenly with the breadcrumb mixture, pressing gently to adhere.
Heat olive oil in a large non-stick skillet over medium heat.
Add chicken cutlets to the skillet in a single layer, cooking for 6-7 minutes on each side or until golden brown and cooked through (internal temperature of 165°F).
Remove from skillet and let rest for 2 minutes before serving.