1. Prepare Your Oven and Baking Sheet

Preheat your oven to 400°F. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.

2. Season the Chicken

Place the chicken cutlets on a clean surface and season them evenly with salt and black pepper on both sides.

3. Set Up a Breading Station

Prepare three shallow plates for breading:

• Plate 1: Add the flour
• Plate 2: Beat the eggs
• Plate 3: Mix breadcrumbs, Parmesan cheese, Italian seasoning, paprika, celery salt, onion powder, and garlic powder

4. Coat the Chicken

Follow this process to ensure an even and crispy coating:

1. Dredge each chicken cutlet in flour, lightly coating both sides. Shake off any excess.
2. Dip the floured chicken into the beaten eggs, ensuring it is fully coated. Let excess egg drip off.
3. Press the chicken into the breadcrumb mixture, making sure the coating adheres evenly.

Repeat this process for all chicken cutlets.

5. Sear the Chicken for Extra Crispiness

Heat 1 tablespoon of olive oil in a large non-stick pan over medium heat. Add two chicken cutlets at a time and cook for about 2 minutes per side, just until lightly golden. Transfer them to the prepared baking sheet.

Repeat this step with the remaining cutlets, adding the extra 1 tablespoon of olive oil as needed.

6. Bake the Chicken to Perfection

Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the chicken is cooked through and no longer pink inside.

• How to Check for Doneness: The internal temperature should reach 165°F when measured with a meat thermometer.
• No Thermometer? Cut into the thickest part of the chicken—if the juices run clear, it is done.

7. Garnish and Serve

Once out of the oven, sprinkle with fresh parsley and serve with lemon wedges for added freshness.