# What's Needed:
→ 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 - Set the oven to 425°F. Line a baking sheet with parchment paper or foil and lightly coat with olive oil spray or oil to prevent sticking.
02 - Slice each chicken breast horizontally to butterfly, then pound to an even thickness of 1/2 inch using a meat mallet. Pat dry with paper towels.
03 - Place flour in the first shallow bowl. In the second, whisk together eggs and milk. In the third, combine panko, Parmesan, garlic powder, Italian herbs, salt, and black pepper.
04 - Coat each cutlet first in flour, shaking off excess. Dip into the egg mixture, then press thoroughly into the panko-Parmesan mixture to evenly coat both sides.
05 - Place breaded cutlets on the prepared baking sheet. Lightly drizzle or spray olive oil over them to promote crispiness.
06 - Bake for 22 to 25 minutes, flipping halfway through. Ensure the internal temperature reaches 165°F for safe consumption.
07 - Present hot, garnished with chopped fresh parsley and lemon wedges if desired.
