Preheat the oven to 400F, making sure the oven rack is in the center position.

If you have 2 large chicken breasts, cut them in half lengthwise to make cutlets.

You’ll need three small flat bowls or dishes to dredge the chicken cutlets. In the first dish, add the flour. In the second dish add the eggs and beat them until smooth. In the 3rd dish mix the panko bread crumbs, garlic salt, paprika, and ground black pepper.

Dip the first chicken cutlet in the flour on both sides.

Next, dredge the chicken on both sides in the beaten egg.

Lastly, dip the chicken cutlet in the bread crumb mix, making sure to coat both sides and let the remaining mix fall back into the bowl.

Lay the chicken cutlet on the baking sheet and continue dredging the remaining chicken pieces in the flour, egg, and bread crumb mix.

Once all of the chicken cuts are on the baking sheet, drizzle or spritz olive oil over the top of each piece.

Bake the chicken for 8 minutes and then flip it over. Continue cooking for 7 more minutes or until the internal temperature reaches 160F.

Let the crispy breaded chicken cutlets rest for 5 minutes before serving. Sprinkle with a little more garlic salt or salt and pepper if desired. Enjoy!