Heat the oven: Preheat to 425°F (220°C). Place a large, rimmed baking sheet on the middle rack while it heats. A hot pan helps crisp the bottom from the start.

Prep the chicken: If using whole breasts, slice each in half horizontally to make thin cutlets. Or pound between parchment to about 1/2 inch thick for even cooking.

Set up three bowls: In Bowl 1, mix flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. In Bowl 2, beat eggs with a splash of water. In Bowl 3, combine panko, Parmesan, remaining salt and pepper, garlic powder, onion powder, paprika, and oregano.

Oil the crumbs: Drizzle olive oil over the panko mixture and toss to distribute. Rubbing it in with your fingers helps the crumbs toast evenly in the oven.

Dry and season chicken: Pat cutlets dry with paper towels. Sprinkle lightly with salt and pepper on both sides for built-in flavor.

Bread the cutlets: Dredge each piece in flour (shake off excess), dip in egg, then press firmly into the panko mix so the coating sticks. Set on a plate or rack as you work.

Prep the hot pan: Carefully remove the hot baking sheet. Lightly spray it with cooking spray or brush with oil. This prevents sticking and boosts browning.

Bake: Arrange cutlets on the hot sheet without crowding. Lightly mist the tops with cooking spray. Bake 10–12 minutes, then flip and bake another 6–10 minutes, until internal temp hits 165°F (74°C) and the crust is deep golden.

Rest: Transfer to a wire rack and rest 3–5 minutes. This keeps the coating crisp and the juices settled.

Serve: Squeeze fresh lemon over the top and finish with chopped parsley. Great with a simple arugula salad, roasted veggies, or spaghetti marinara.