📋 Instructions

1. 1Heat the oven and prep — Preheat the oven to 425F (220C) and line a rimmed sheet pan with parchment or set a wire rack inside it. Pat the chicken dry and pound to an even 1/2-inch thickness.
2. 2Season the chicken — Brush both sides of each cutlet with Dijon mustard and season lightly with salt and pepper. The mustard helps the crumbs grip and seasons the meat from within.
3. 3Build the crumb mix — In a shallow bowl, stir together the panko, 1 cup grated parmesan, garlic powder, smoked paprika, 1/2 tsp salt, and black pepper. Taste a pinch; it should be savory and a little salty.
4. 4Set up the egg wash — Whisk the eggs in a second shallow bowl until completely smooth, with no slippery streaks of white left. A uniform wash coats evenly and keeps the crust from flaking off.
5. 5Bread each cutlet — Dip a cutlet in egg, let the excess drip off, then press it firmly into the crumb mixture on both sides. Place it on the prepared pan and repeat, leaving an inch between pieces.
6. 6Add the finishing fat — Sprinkle the remaining 2 tbsp parmesan over the tops and drizzle with melted butter or olive oil. This is what turns the crust from pale beige to deep golden brown.
7. 7Bake until golden — Bake at 425F (220C) for 20 to 25 minutes, until the crust is golden brown, the parmesan edges are bubbling, and an instant-read thermometer in the thickest part reads 165F (74C).
8. 8Rest and serve — Let the chicken rest 5 minutes, then squeeze lemon over the top and scatter with parsley. Serve hot while the crust still crackles under the knife.