# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs)
→ Breading
02 - 1/2 cup all-purpose flour (60 g)
03 - 2 large eggs
04 - 1 tablespoon milk
05 - 1 cup panko breadcrumbs (60 g)
06 - 1/2 cup grated Parmesan cheese (50 g)
07 - 1 teaspoon garlic powder
08 - 1 teaspoon dried Italian herbs
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
→ To Finish
11 - Olive oil spray or 2 tablespoons olive oil
12 - Fresh parsley, chopped (optional)
13 - Lemon wedges (optional)
# How to Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil and lightly coat with olive oil or spray.
02 - Butterfly each chicken breast by slicing horizontally, then pound to an even thickness of 1/2 inch using a meat mallet. Pat dry with paper towels.
03 - Set up three shallow bowls: one with flour, one with beaten eggs and milk, and one with combined panko, Parmesan, garlic powder, Italian herbs, salt, and pepper.
04 - Dredge each chicken cutlet in flour, shaking off the excess, dip into the egg mixture, then coat thoroughly with the panko-Parmesan mixture on both sides.
05 - Place the breaded cutlets on the prepared baking sheet and lightly drizzle or spray with olive oil to promote crispness.
06 - Bake for 22 to 25 minutes, flipping halfway through, until the crust is golden brown and the internal temperature reaches 165°F.
07 - Serve hot, garnished with fresh parsley and lemon wedges if desired.
