Prep the chicken: Slice each chicken breast horizontally to make 4 thinner cutlets. Pat dry, then lightly season both sides with salt and pepper.

Optional tenderizing soak: In a bowl, mix buttermilk and Dijon. Add chicken and marinate 30 minutes (up to 8 hours in the fridge). If skipping this step, proceed to breading.

Heat the oven: Preheat to 425°F (218°C). Place a wire rack on a baking sheet and spray the rack lightly with cooking spray. This helps the coating crisp on all sides.

Toast the panko (game changer): In a skillet over medium heat, add panko with 1–2 tablespoons olive oil. Stir 3–5 minutes until light golden. Transfer to a bowl to cool. This step adds extra crunch and color.

Make the coating: In a shallow bowl, combine toasted panko, plain breadcrumbs, Parmesan, garlic powder, onion powder, paprika, oregano, 1/2 teaspoon salt, and pepper. Drizzle in 1 tablespoon olive oil and toss to evenly moisten.

Set up a breading station: Place flour in one shallow bowl. Beat eggs in a second bowl. Put the breadcrumb mixture in a third.

Bread the chicken: Remove chicken from buttermilk (if using), letting excess drip off. Dredge each cutlet in flour, shake off excess, dip in egg, then press firmly into the breadcrumb mixture to coat both sides. Press to help it stick.

Arrange for baking: Place breaded cutlets on the prepared rack. Lightly mist the tops with cooking spray for extra crispness.

Bake: Bake at 425°F for 14–18 minutes, depending on thickness, until the coating is golden and the internal temperature reaches 165°F (74°C). For deeper color, broil on high for 1–2 minutes at the end, watching closely.

Rest and serve: Let the chicken rest 3–5 minutes. Squeeze over lemon juice and sprinkle with parsley if you like. Serve hot.