• Preheat your oven to 375.

To bake breadcrumbs first (optional)

• Season your bread crumbs with a generous amount of salt and pepper, and the spread out in a single layer onto a large baking sheet. Bake in the oven for about 7-10 minutes, until golden brown but not dark brown. Place in a shallow bowl or plate when done baking.
  3 cups plain Panko bread crumbs

Prepare the chicken cutlets

• While your breadcrumbs are baking, pat your chicken breasts dry, and cut them into cutlets by inserting a sharp knife into the center of the breast, and slicing in half, creating two thin breasts, or cutlets. You will want to slice off the little tender piece of meat found on most breasts, and either reserve that for another use, or to make a really small version of these breaded cutlets.
  2-3 chicken breasts
• Once cutlets are ready to go, either wrap in plastic wrap or place in a Ziploc bag, and tenderize them till soft and thin, but not see-through.
• Season the cutlets with a bit more salt and pepper.
  salt & pepper for seasoning

Bread the chicken cutlets

• Whisk your eggs in one shallow bowl, place flour in a separate shallow bowl, then breadcrumbs into a 3rd shallow bowl. If adding parmesan cheese and garlic powder, add to the breadcrumbs at this time.
  3 large eggs, 3 tablespoon parmesan cheese, 1 teaspoon garlic powder, ⅓ cup flour or flour alternative of your choice
• Dip your cutlets one at a time in the flour or flour substitute, and then in the egg wash. Then dip in the browned bread crumbs. Make sure the cutlets get an all-over even coating of the crumbs.
• Place cutlets on a wire rack set over a baking sheet (or a parchment lined baking sheet) and bake in a 375 oven for 10-15 minutes, flipping half way through cooking, until internal temperature reaches 160 degrees. Serve immediately.