Step by step

Method

4 steps

1. 1

   Heat the oven to 400°F. Pound 4 boneless chicken breasts to even thickness (about ¾-inch) so they cook at the same pace. Pat dry and season both sides with 1 teaspoon kosher salt and ½ teaspoon black pepper.

2. 2

   Spread a thin layer of mayonnaise or Greek yogurt (from ½ cup total) on the top of each cutlet — this is the glue. Mix 1 cup grated Parmesan, ¾ cup panko, 1 teaspoon garlic powder, and 1 teaspoon Italian seasoning. Press the crumb mix firmly onto the mayo-coated side until it sticks in an even blanket.

3. 3

   Heat 2 tablespoons olive oil in an oven-safe skillet over medium until it shimmers. Set the chicken crust-side up and sear the underside 3–4 minutes until golden — you're browning the bottom, not flipping the crust.

4. 4

   Transfer the skillet to the oven and bake 12–15 minutes until the crust is deep golden and the thickest part hits 165°F. Rest 5 minutes, then serve with lemon wedges. You want juicy chicken under a crunchy Parmesan crust — not a pale soggy topping or dry overcooked meat.