Ingredients

• 4 boneless, skinless chicken breasts (5–8 oz. each)
• 4 tablespoons butter, melted
• 1 tablespoon olive oil
• 1/4 teaspoon paprika
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 2 teaspoons Italian seasoning
• 1/3 cup Parmesan cheese, grated
• 1 tablespoon fresh parsley, chopped / parsley flakes
• 1/2 teaspoon coarse sea salt
• 1/4 teaspoon black pepper

Instructions

1. Pound the chicken to 1/2″ thickness using a meat mallet or rolling pin.
2. Combine melted butter, olive oil and paprika in a shallow bowl. In another shallow bowl, combine panko breadcrumbs, garlic powder, Italian seasoning, Parmesan cheese, parsley, salt and pepper. Do a taste test and adjust seasonings to taste.
3. Dip the chicken in the butter, then dredge through the seasoned breadcrumbs. Pat in any excess breadcrumbs for maximum coverage.
4. Transfer chicken to a baking sheet lined with foil or parchment paper and spray the top of the chicken with cooking spray.
5. Bake at 425°F for 18–20 minutes or until the crust is golden brown and internal temperature reads 165°F.
6. Remove and let it rest for 5 minutes before serving.

• If your chicken breasts are large, slice two of them in half lengthwise to create four thinner cutlets.
• For extra flavor, consider adding smoked paprika or red pepper flakes to the breadcrumb mixture.
• You may coat the chicken using the traditional flour-and-egg method instead of butter if preferred. Mayo or mustard can also be used in place of melted butter to help the crumbs adhere.
• A squeeze of fresh lemon juice just before serving adds brightness.