CRISPY GARLIC PARMESAN BAKED CHICKEN

• 4 chicken cutlets or two large breasts cut in half
• ¼ cup all-purpose flour
• 2 teaspoons garlic powder
• 1 teaspoon dried Italian seasoning
• ¼ teaspoon black pepper
• 1 teaspoon kosher salt
• 2 eggs + 2 tablespoons milk
• 1 cup Panko breadcrumbs
• 3/4 cup grated Parmesan cheese

1.  Preheat oven to 375 degrees. Cover a baking sheet with foil or parchment paper.
2. In a shallow dish, combine flour, black pepper, salt, garlic powder and Italian seasoning.
3. In another shallow dish, whisk together eggs and milk.
4. In a third shallow dish, combine panko breadcrumbs and Parmesan cheese.
5. Pat chicken dry with a paper towel.
6. Set up assembly line to coat chicken in this order: flour, eggs, panko. First dredge chicken in the flour mixture, then in the eggs and then coat with the panko/Parmesan mixture. Once coated, arrange on the prepared baking sheet.
7. Spray tops of chicken with nonstick cooking spray.
8. Bake for 35-40 minutes or until crispy and golden brown and cooked through. If the tops aren't brown enough for your taste, flip on the broiler for a few minutes; careful not to let them burn.
9. Garnish with fresh chopped parsley and serve with lemon wedges.

This article and recipe adapted from this site