# Components:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Breading
02 - 1/2 cup all-purpose flour (60 g)
03 - 2 large eggs
04 - 1 tbsp milk
05 - 1 cup panko breadcrumbs (60 g)
06 - 1/2 cup grated Parmesan cheese (50 g)
07 - 1 tsp garlic powder
08 - 1 tsp dried Italian herbs (basil, oregano, or mixed)
09 - 1/2 tsp salt
10 - 1/4 tsp freshly ground black pepper
→ To Finish
11 - Olive oil spray or 2 tbsp olive oil
12 - Fresh parsley, chopped (optional, for garnish)
13 - Lemon wedges (optional, for serving)
# Directions:
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 - Place flour in the first shallow bowl. Beat eggs with milk in the second bowl. In the third bowl, combine panko, Parmesan, garlic powder, Italian herbs, salt, and pepper.
04 - Dredge each chicken cutlet in flour, shaking off excess. Dip in the egg mixture, then press into the panko-Parmesan mixture, coating both sides thoroughly.
05 - Place breaded cutlets on the prepared baking sheet. Drizzle or spray lightly with olive oil to enhance crispiness.
06 - Bake for 22 to 25 minutes, flipping halfway through, until the coating is golden brown and the chicken reaches an internal temperature of 165°F.
07 - Serve hot, garnished with fresh parsley and lemon wedges if desired.
