1-Preheat the oven: Preheat oven to 425°F and line a baking sheet with parchment paper.

2-Make the butter mixture: In a shallow bowl, melt 3 tablespoons butter with 1 tablespoon olive oil and 1/2 teaspoon garlic powder.

3-Make the coating mixture: In another bowl, combine 1 cup panko breadcrumbs, 1/2 cup grated parmesan cheese, and 1 teaspoon Italian seasoning.

4-Prepare the chicken: Butterfly chicken breasts, pound to 1/2 inch thickness, and season with salt and pepper.

5-Coat the chicken: Dredge each cutlet in the butter mixture, then press into the parmesan-panko mixture to coat both sides.

6-Arrange on baking sheet: Place coated chicken on the prepared baking sheet.

7-Bake the chicken: Bake for 10 minutes, flip carefully, then bake another 10 minutes (total 20 minutes).

8-Check doneness: Ensure internal temperature reaches 165°F with an instant read thermometer; cook longer if needed.

9-Rest the chicken: Let chicken rest for a couple of minutes after baking.

10-Garnish and serve: Garnish with fresh parsley or basil and a squeeze of lemon.