📋 Instructions

1. 1Heat the oven — Set a rack in the upper third and heat the oven to 220 C (425 F). Line a sheet pan with parchment (the paper catches drips and keeps cleanup to one pan).
2. 2Pound the cutlets — Place each breast between plastic and pound to 1 cm thick. Stop when the surface is even and no thicker than your thumb (uneven thickness cooks unevenly).
3. 3Set three stations — Put flour, salt and pepper in one shallow dish, beaten egg in a second, and panko mixed with Parmesan in a third. Line them up in that order (the sequence is fixed: dry, wet, dry).
4. 4Dredge in flour — Coat each cutlet in the flour and shake off the excess. The surface should look matte with no white patches (excess flour turns pasty under the egg).
5. 5Coat with egg — Dip the floured cutlet in the egg and let the excess run back into the dish. Every square centimeter should be glossy (dry spots will not hold crumb).
6. 6Press on the crumb — Lay the cutlet in the panko-Parmesan mix and press firmly on both sides. Lift and check for bare spots, then patch them (a full coat shields the meat from the dry oven heat).
7. 7Sear both sides — Heat the olive oil in a large skillet over medium-high until it shimmers, about 2 minutes. Cook the cutlets 3 minutes per side until the edges are deep golden (do not move them while they brown).
8. 8Bake to temperature — Transfer the cutlets to the sheet pan and bake 12 to 15 minutes, until the crust is golden brown and a probe reads 74 C (165 F) at the thickest point. Rest 5 minutes, then scatter parsley and serve.