Preheat your oven to 400°F (200°C). A properly heated oven ensures an evenly baked and crispy crust.

Line a baking sheet with parchment paper or set a wire rack over the baking sheet to allow for airflow and crispiness.

Arrange three shallow bowls:

Bowl 1: Fill with all-purpose flour, seasoned lightly with salt and pepper.

Bowl 2: Beat two eggs until smooth for the binding layer.

Bowl 3: Combine panko breadcrumbs, grated Parmesan cheese, garlic powder, and paprika for a flavorful coating.

If your chicken breasts aren’t already cut into cutlets, slice them horizontally to create thin, even pieces.

Pat the chicken dry with a paper towel—this helps the coating adhere better.

Flour: Dredge each chicken cutlet in the seasoned flour, coating both sides. Shake off excess flour.

Egg Wash: Dip the floured cutlet into the beaten eggs, ensuring it’s fully coated. Let any extra egg drip off.

Breadcrumb Mixture: Press the cutlet firmly into the breadcrumb mixture, making sure every inch is covered. For extra crispiness, gently press the coating onto the chicken.

Arrange the coated cutlets on your prepared baking sheet or wire rack, leaving space between each piece. This prevents steaming and promotes crispiness.

Lightly spray the tops with olive oil for a golden, crunchy finish.

Bake for 18–22 minutes, flipping halfway through. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the coating is beautifully golden.

Remove the cutlets from the oven and let them rest for 3–5 minutes. This allows the juices to redistribute, ensuring tender, flavorful chicken.

Garnish with fresh parsley or a squeeze of lemon juice for added brightness, and serve immediately.

Enjoy your baked chicken cutlets with your favorite sides or use them as a base for sandwiches, salads, or pasta dishes. This easy-to-follow method guarantees a delicious and wholesome meal every time!