Prep and gather all ingredients according to specifications above. Then, make the seasoned breadcrumbs by mixing all the breadcrumb ingredients together in a large bowl until well-combined. These can be made several hours or days in advance and held in the refrigerator in an airtight bag or container.(Please see the section above in the blog post for Step-By-Step instructions with photos.)

Next, whisk the eggs, cheese, parsley and milk together in a large bowl until well-combined. Set this aside.

Remove and discard all large pieces of fat from the chicken breasts. Then, carefully slice each chicken breast in half horizontally, through the center, using a sharp knife. You want to create two thinner pieces of breast meat–the knife should be parallel to the cutting board. (See photo above.)

Then, place the pieces of chicken in between plastic wrap and use either a meat tenderizer/mallet or a rolling pin to CAREFULLY pound the breasts thinner–to approximately ½” thickness, at most. The cutlets should have relatively the same thickness all around. Don’t be too aggressive during this step, as it is easy to break the tender breast meat into an unrecognizable mush.

Once the breasts are at the appropriate thickness, pat both sides dry with a paper towel and sprinkle both sides with some salt and black pepper. (NOTE: If the breast pieces are too large for you after being pounded, cut them down into smaller pieces, as desired.)

Place the thin, seasoned chicken cutlet pieces in the reserved egg mixture, ensuring that each both sides of piece is thoroughly coated. This can be done a few hours in advance of baking and held in the refrigerator.

Place rack in lower third of oven and preheat to 425°F. If you have a convection option, use it as it will create a browner crust.

Then, set up a breading station by arranging the following: bowl of chicken in egg mixture, then shallow bowl (or sheet pan) of seasoned breadcrumbs, then a sheet pan. Using either your hand or a fork/tongs, transfer each piece of chicken from the egg mixture, one-by-one, to the breadcrumbs and thoroughly coat both sides, patting it down to ensure that the breadcrumbs adhere, then place the breaded chicken on a sheet pan. Continue doing this for all the chicken pieces. (NOTE: If you are using your hands for this, use one hand for the wet egg mixture and the other for the dry breadcrumb mixture to keep things neater and more streamlined.)

Spray or rub a parchment-lined, rimmed sheet pan liberally with oil.

Gently shake off any excess breadcrumbs from each piece of breaded chicken. Then carefully transfer each piece to the oiled parchment paper in a single layer. Use two sheet pans if necessary.

Next, spray the top side of each cutlet liberally with oil as well.

Bake the cutlets for 15 minutes. Then, turn each piece over and continue baking for another 10 minutes or until the cutlets have reached an internal temperature of 165℉ at their thickest part, which you can test with a meat thermometer. This time will vary based on your individual oven.

If you prefer that the cutlets are a bit browner, you can place them under the broiler (on a low setting) for a minute or two. But, pay close attention and do not walk away during this step as they can burn very quickly!

Sprinkle the cutlets very lightly with some salt, if desired. Then, they are ready to eat! Buon Appetito!