# 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 (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, for garnish)
13 - Lemon wedges (optional, for serving)
# How To Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil and lightly grease or spray it with olive oil.
02 - Butterfly each chicken breast by slicing horizontally, then gently pound to an even 1/2-inch thickness using a meat mallet. Pat dry with paper towels.
03 - Arrange three shallow bowls: place the flour in the first, whisk eggs and milk together in the second, and combine panko, Parmesan, garlic powder, Italian herbs, salt, and pepper in the third.
04 - Dredge each cutlet in flour, shaking off excess, then dip into the egg mixture. Press both sides firmly into the panko-Parmesan mixture until thoroughly coated.
05 - Place the breaded cutlets on the prepared baking sheet. Lightly drizzle or spray with olive oil to promote a crispy crust.
06 - Bake for 22 to 25 minutes, flipping halfway through, until cutlets are golden brown and reach an internal temperature of 165°F.
07 - Serve hot, optionally garnished with fresh parsley and accompanied by lemon wedges.
