# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs)
→ Breading
02 - 1/2 cup all-purpose flour (60 grams)
03 - 2 large eggs
04 - 1 tablespoon milk
05 - 1 cup panko breadcrumbs (60 grams)
06 - 1/2 cup grated Parmesan cheese (50 grams)
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)
# Step-by-Step Guide:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or aluminum foil and lightly coat with olive oil or spray.
02 - Slice each chicken breast horizontally to butterfly, then pound each to about 1/2 inch thickness using a meat mallet. Pat dry with paper towels.
03 - Arrange three shallow bowls: place flour in the first, beat eggs with milk 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. Dip into the egg mixture, then press into the breadcrumb mixture, ensuring even coating on both sides.
05 - Place breaded cutlets on the prepared baking sheet. Lightly drizzle or spray with olive oil for enhanced crispness.
06 - Bake for 22 to 25 minutes, flipping once halfway through, until golden brown and the internal temperature reaches 165°F.
07 - Serve immediately, garnished with fresh parsley and lemon wedges if desired.
