Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil. This ensures even cooking and prevents sticking while keeping the crust crispy.

Pat chicken breasts dry with paper towels. If the breasts are thick, place between two sheets of plastic wrap and gently pound to an even thickness of about 1/2 inch. This ensures even cooking and tenderness.

Set up a three-step breading station:

• Flour mixture: combine flour with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

• Egg wash: whisk together eggs and milk until smooth.

• Breadcrumb mixture: mix panko, garlic powder, onion powder, smoked paprika, oregano, thyme, Parmesan cheese, and remaining salt and pepper.

Coat each chicken breast in flour, then dip in the egg wash, allowing excess to drip off, and finally press into the breadcrumb mixture, covering fully. Repeat for all cutlets.

Place coated cutlets on the prepared baking sheet in a single layer. Drizzle lightly with olive oil or melted butter to promote golden, crisp crust.

Bake in the preheated oven for 20-25 minutes, flipping halfway through for even browning. Chicken is done when it reaches an internal temperature of 165°F (74°C) and the coating is golden brown.

Remove cutlets from the oven and let rest for 3-5 minutes. Garnish with chopped parsley before serving. Serve alongside roasted vegetables, salads, or in sandwiches.