Preheat the oven to 425°F.

Line a large sheet pan with parchment paper and lightly coat the parchment with oil spray.

Combine the ground chicken, mayonnaise, garlic powder, onion powder, salt, and black pepper in a bowl. Mix just until combined.

Place the chicken mixture on the prepared sheet pan. Cover with a second sheet of parchment paper and use your hands or a rolling pin to press the chicken into an even ¼ inch thick rectangle.

Remove the top parchment. Beat the egg in a small bowl and brush it evenly over the entire surface of the chicken.

In a separate bowl, combine the panko, Parmesan, garlic powder, Italian seasoning, salt, and black pepper. Sprinkle half of the seasoned panko evenly over the chicken and gently press it into the egg wash.

Place a clean sheet of parchment over the breaded chicken. Put a second sheet pan on top and carefully flip the pans together. Remove the original sheet pan and peel away the parchment that was underneath the chicken.

Brush the exposed side of the chicken with the remaining egg wash, then cover with the remaining seasoned panko, gently pressing it into the surface.

Spray the entire cutlet generously with oil.

Bake for 18 to 25 minutes, or until the chicken is cooked through and the coating is golden and crisp.

Broil for 1 to 2 minutes at the end if you want deeper browning.

Let the cutlet rest for about 5 minutes before slicing into portions.