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In a bowl, combine the ground chicken with salt, pepper, paprika, and garlic powder. Mix well until the chicken and spices are fully integrated.
Prepare a large sheet pan by lining it with parchment paper. Dust the parchment and your hands with flour, then spread the chicken mixture into a large, thin layer.
In a separate bowl, whisk together the eggs and a splash of water to create an egg wash. Brush this mixture over the chicken cutlet.
Sprinkle an even layer of panko over the chicken and give it a light spray of olive oil or cooking spray.
Cover the cutlet with another piece of parchment paper, carefully flip it over, and repeat the egg wash and panko process on the other side, finishing with a generous drizzle of olive oil.
Preheat your oven to 375ºF. Place the sheet pan in the oven and bake for about 20 minutes without disturbing it.
Once the cutlet is cooked through and crispy, take it out of the oven and cut it into pieces. You can top it with marinara and cheese for a delicious chicken parmesan, or use it as a base for a tasty sandwich or salad.