Preheat the Oven

• Preheat your oven to 400°F (200°C). Position the rack in the top third of the oven for even browning.

Prepare the Chicken

• Slice each chicken breast in half horizontally to create 4 thin cutlets. Pat dry with paper towels. Season both sides with garlic powder, salt, and pepper.

Set Up the Breading Station

Grab three shallow bowls:

• Bowl 1: Add flour.
• Bowl 2: Beat the eggs.
• Bowl 3: Mix panko breadcrumbs, grated Parmesan, and Italian seasoning.

Bread the Chicken

• Dredge each chicken cutlet in flour (shake off excess), dip in egg, then coat thoroughly in the breadcrumb-Parmesan mixture. Press the coating gently to help it adhere.

Pro Tip: Use one hand for wet ingredients and one for dry to avoid clumps on your fingers.

Pan-Fry the Chicken

• In an oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, cook 2 chicken cutlets for 2–3 minutes per side until golden. Transfer to a plate. Add the remaining oil and cook the last 2 cutlets.

Finish in the Oven

• Place all four cutlets back in the skillet (or transfer to a baking sheet). Bake for 5 minutes, or until the internal temperature reaches 165°F (74°C).
• Optional: Broil for the last 1–2 minutes for an extra golden crust.