Place the chicken cutlets between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness of about 1/2 inch.
In a shallow dish, combine salt, black pepper, garlic powder, and paprika. Season both sides of the chicken cutlets evenly with the spice mixture.
In a separate shallow bowl, whisk together the egg and water until well combined.
Place the whole wheat breadcrumbs in a third shallow dish.
Dip each chicken cutlet first into the egg mixture, allowing excess to drip off, then dredge in the breadcrumbs, pressing gently to adhere. Set aside on a plate.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the breaded chicken cutlets to the skillet in a single layer without overcrowding. Cook for 5 to 7 minutes on the first side until golden brown and cooked through.
Flip the cutlets and cook for an additional 5 to 7 minutes on the other side until golden and the internal temperature reaches 165°F (74°C).
Remove the cutlets from the skillet and place on a paper towel-lined plate to drain any excess oil.
Serve warm with your choice of side dishes.