Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top (this helps air circulate for even crisping).

Slice each boneless, skinless chicken breast in half horizontally to create thin cutlets. If needed, place the cutlets between plastic wrap and pound them lightly with a meat mallet for uniform thickness.

Prepare three shallow bowls:

Flour (Optional) – If you want extra crispiness, lightly coat the cutlets in flour before dipping in the egg wash.

Egg Wash – In a bowl, whisk together eggs, Dijon mustard, and milk until smooth. This helps the coating stick.

Breadcrumb Mixture – In a separate bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.

Dip each chicken cutlet into the egg mixture, ensuring it’s fully coated.

Press it firmly into the breadcrumb mixture, coating both sides evenly. Shake off any excess.

Place the breaded cutlets onto the prepared baking sheet, leaving space between each piece for better crisping.

Lightly spray the tops with olive oil to help create a golden crust.

Bake for 18-22 minutes, flipping halfway through. The cutlets should be golden brown and crispy with an internal temperature of 165°F (74°C).

For extra crispiness, broil for the last 1-2 minutes, watching carefully to prevent burning.

Let the chicken rest for 2-3 minutes before serving. This helps the juices redistribute, keeping the cutlets tender.

Enjoy as a main dish, slice over salads, or serve in sandwiches and wraps.