Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top. This helps air circulate around the chicken for even crisping.

Slice the chicken breasts in half lengthwise to create thinner cutlets. Pat them dry with a paper towel—this helps the coating stick better.

Season both sides with salt, black pepper, garlic powder, and Italian seasoning for a flavorful base.

In a shallow bowl, whisk together the egg and milk until smooth. This will act as the glue for the coating.

In another bowl, mix the panko breadcrumbs, Parmesan cheese, paprika, and any optional seasonings. Stir well to distribute flavors evenly.

Dip each cutlet into the egg mixture, making sure it’s fully coated.

Transfer it to the breadcrumb mixture, pressing gently to ensure the coating adheres evenly. For extra crunch, press a second layer of breadcrumbs onto the cutlet.

Arrange the breaded cutlets on the wire rack. Lightly spray the tops with olive oil spray—this helps them crisp up beautifully.

Bake for 20-22 minutes, flipping halfway through. The cutlets are done when they reach an internal temperature of 165°F (75°C) and have a deep golden-brown crust.

Remove the cutlets from the oven and let them rest for a few minutes—this keeps them juicy inside.

Serve immediately or let them cool for meal prep. These cutlets reheat beautifully, making them a perfect addition to your weekly meal plan!