2tablespoonfreshly chopped parsley, or 2 teaspoons dried
olive oil spray
coarse sea salt
freshly chopped parsley
red pepper flakes
Preheat oven to 375 degrees F.
If using regular chicken breasts, pound each breast to 1/2 inch thickness.Skip this step if using precut chicken cutlets.
Season each chicken breast with salt and pepper, to taste.
Beat egg and set aside.
In a shallow dish, combine flour, salt, and pepper.
In a second shallow dish, combine the panko breadcrumbs, parmesan cheese, parsley, garlic powder and paprika.
Dip the chicken in flour, then egg making sure to allow any excess to drip off.Dredge through the breadcrumb mixture making sure to press both sides of the chicken firmly into the mix to help the crumbs adhere.
Place onto a baking sheet or dish sprayed with cooking spray or lined with parchment paper. Spray the top of each chicken with cooking spray.
Bake at 375 degrees F for 25-30 minutes, flipping halfway through. Bake until the internal temperature reaches 160 degrees F using a digital meat thermometer. Check at 20 minutes. Time will be dependent on how thick the chicken is.Remove from oven and allow the chicken to rest to continue cooking until it reaches 165 degrees F.
Serve with a lemon wedge to squeeze over the top and garnished with coarse sea salt, freshly chopped parsley, and/or red pepper flakes for some extra flavor!