Step 1

Preheat the oven to 425°F. Line two baking sheets with aluminum foil. Spray each sheet liberally with cooking spray then set aside.

Step 2

Mix together the seasoned flour. Whisk the buttermilk and egg together. Mix together the panko bread crumbs, Parmesan cheese, parsley, garlic salt and onion powder. Set aside.

Step 3

Set-up the "dredging station" in this order:

Step 4

Seasoned flour Buttermilk and beaten egg wash Panko bread crumb coating

Step 5

Cut each piece of chicken in half lengthwise then across making each chicken breast into four pieces. If you prefer to make this chicken Parmesan using whole pieces of chicken, skip this step.

Step 6

Dip each piece into the [1] Seasoned flour mixture [2] buttermilk egg wash [3] Panko bread crumb coating.

Step 7

Place onto the baking sheet 2 inches apart and drizzle each piece with melted butter.

Step 8

Bake for 18-21 minutes until crispy and golden.

Step 9

Allow the chicken to rest on the pan for a 3-5 minutes before serving.

Step 10

Serve hot with a warm marinara sauce on the side.

Step 11

To prepare whole chicken cutlets: Follow the directions as written above for the smaller cutlets.

Step 12

For whole pieces, use chicken pieces that are thin cut, and increased the baking time to 28-30 minutes.

Step 13

I recommend turning the pan and chicken cutlets halfway through cooking for even browning.

Step 14

Serve drizzled with warm marinara sauce.