Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
Pat the chicken breasts dry, then slice each into even cutlets about 1/2 inch thick. Lightly season with salt and pepper on both sides.
Set up your coating station: in one shallow dish, whisk the egg with a splash of water. In another dish, combine the panko breadcrumbs, Parmesan, garlic powder, paprika, and a pinch of salt if desired.
Dip each chicken cutlet into the egg wash, letting excess drip off, then press into the breadcrumb mixture, ensuring it sticks evenly all over. Gently press the crumbs onto the surface for a good coating.
Place the coated chicken pieces on the prepared baking sheet, spacing them apart. Lightly brush or spray the tops with olive oil to promote a golden, crispy crust.
Bake in the oven for 20–25 minutes, flipping the cutlets halfway through to ensure even browning. You should hear a gentle sizzling and see the coating turn a deep golden color.
Check for doneness by inserting a meat thermometer into the thickest part — it should read 75°C (165°F). The crust should be crispy and golden, and the chicken firm but moist inside.
Once cooked, remove the chicken from the oven and let it rest for 5 minutes. This allows the juices to redistribute, keeping the meat tender.
Squeeze fresh lemon juice over the cutlets or sprinkle with chopped herbs for a bright finishing touch. Serve hot with your favorite sides.
