# Ingredient list:
→ Chicken
01 - 4 boneless, skinless chicken breasts (1.5 lb)
→ Breading
02 - 1/2 cup all-purpose flour (0.5 cup)
03 - 2 large eggs
04 - 1 tablespoon milk
05 - 1 cup panko breadcrumbs
06 - 1/2 cup grated Parmesan cheese
07 - 1 teaspoon garlic powder
08 - 1 teaspoon dried Italian herbs (basil, oregano, or mixed)
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)
# Cooking steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and lightly oil or spray it.
02 - Butterfly each chicken breast by slicing horizontally, then pound to 1/2-inch thickness using a meat mallet. Pat dry with paper towels.
03 - Prepare three shallow bowls: place flour in the first, beat eggs with milk in the second, and mix panko, Parmesan, garlic powder, Italian herbs, salt, and pepper in the third.
04 - Dredge each cutlet in flour, shaking off excess, dip into egg mixture, then press thoroughly into the panko-Parmesan mixture, coating both sides.
05 - Arrange breaded cutlets on the prepared baking sheet and lightly drizzle or spray with olive oil to enhance crispiness.
06 - Bake for 22 to 25 minutes, flipping halfway through, until crust is golden and the internal temperature reaches 165°F.
07 - Serve hot, garnished with fresh parsley and lemon wedges if desired.
