• Begin by preparing the chicken breast. Slice each breast length-wise in half to create 6 chicken cutlets. Place the chicken on a cutting board and then cover them with plastic wrap. Using a meat tenderizer, pound the chicken to a ½-inch thickness. Set aside. 
• In a large bowl, combine breadcrumbs, parmesan, garlic powder, and salt. Mix to combine. In a medium bowl, whisk 1 egg.
• Dip each chicken cutlet in the egg wash, letting the excess egg drip off. Then, dredge the chicken in the breadcrumb mixture on both sides. Make sure that the chicken is fully coated. 

Pan-Fry (HIGHLY recommended)

• Heat 1/2 tablespoon olive oil in a large nonstick frying pan over medium/low heat. When the olive oil is fragrant, add 1 to 2 chicken cutlets to the pan (depending on how big your pan is). Let cook for around 5 minutes on each side or until golden brown. The internal temperature should read at least 165ºF. 
• Wipe done your pan in between each chicken breast to remove any brown bits. Continue frying each parmesan-crusted chicken cutlet in 1/2 tablespoon olive oil until all are cooked.
• Serve with fresh lemon and parsley.

Baked

• Preheat the oven to 400ºF. Place a metal rack on top of a baking sheet and then place the parmesan-crusted cutlets on the metal rack. Make sure they are not touching.
• Spray the tops of the chicken with olive oil cooking spray and bake at 400ºF for 10 minutes. Flip the chicken and spray the other side with cooking spray and then bake for an additional 10 minutes. The internal temperature of the chicken should read 165ºF. 
• Serve with fresh lemon and parsley.