Prepare the chicken: Preheat your oven to 400°F (200°C). While it heats, place your boneless, skinless chicken breasts between two sheets of plastic wrap or parchment paper. Gently pound the chicken to an even thickness, about ½ inch. This ensures they cook evenly and get a perfectly crispy exterior.

Set up the breading: You’ll need three shallow dishes for this step. In the first dish, add all-purpose flour, seasoned lightly with salt and pepper. In the second, whisk together the eggs. In the third, mix the panko breadcrumbs, Parmesan cheese, garlic powder, and paprika. These ingredients will form the golden crust on your chicken.

Coat the chicken: Start by dipping each piece of chicken into the flour, making sure it’s completely coated. Then, dip it into the egg mixture, allowing any excess to drip off. Finally, press the chicken into the breadcrumb mixture, coating it thoroughly on both sides. The breadcrumbs create a crispy, flavorful layer around the chicken.

Arrange on the baking sheet: Lightly grease a baking sheet with olive oil or use a wire rack set on the sheet. This allows the air to circulate, making the chicken extra crispy. Place the breaded chicken cutlets on the wire rack, making sure they aren’t touching to ensure even cooking.

Bake: Transfer the chicken to your preheated oven and bake for 20-25 minutes. Halfway through, flip the cutlets to ensure both sides become golden and crisp. When the internal temperature reaches 165°F (74°C), your chicken is ready.