Start by preheating your oven to 400°F (200°C). This is essential. A hot oven will aid in getting that crispy crust we all want.

Take out a baking sheet and line it with parchment paper or a silicone mat. This will make clean-up easier and prevent the chicken from sticking. Trust me; nobody enjoys scrubbing leftover bits off a pan.

In a medium-sized bowl, combine the panko breadcrumbs, Parmesan cheese, smoked paprika, Italian herbs, salt, and pepper. The sharpness of the cheese paired with the warmth of the spices will envelop your chicken in an amazing flavor profile.

Next, add the minced garlic and lemon zest to the breadcrumb mixture. The zest gives the dish a lovely brightness, making it pop with flavor. Gently mix everything together until well combined.

Now, let’s take those chicken cutlets. Pat them dry with a paper towel to remove any excess moisture. This can make a difference—nobody wants soggy chicken. Next, season both sides with sea salt and cracked black pepper.

Set up a simple dipping station. Take a shallow bowl and pour in the extra virgin olive oil. Dip each chicken cutlet into the oil, making sure it’s evenly coated. Let the excess oil drip off before moving on.

Now comes the fun part! Take each oiled chicken piece and coat it generously with the breadcrumb mixture. Press down gently to ensure that the coating adheres well. I like to imagine I’m giving them a warm, crispy hug.

Place the coated chicken cutlets on the prepared baking sheet, leaving a bit of space between each piece. This ensures even cooking. Everyone deserves a little personal space, even chicken!

Pop the baking sheet into the preheated oven for about 20-25 minutes or until the chicken is cooked through and the coating is golden brown. Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (75°C).

Once out of the oven, let the chicken rest for a few minutes. This helps keep the juices locked in. Serve it hot, and watch as everyone digs in. It’s an instant hit!