1-Preheat the oven: Preheat oven to 400°F and use an oven-proof skillet if available.

2-Prepare the chicken: Cut each chicken breast horizontally into two cutlets (4 pieces total) and season both sides with garlic powder, salt, and pepper.

3-Bread the chicken: Dredge each cutlet in flour, then egg, then panko-Parmesan mixture, pressing coating firmly.

4-Pan-fry the chicken: Heat 2 tbsp olive oil in skillet over medium-high, add two breaded cutlets, and cook 3-4 minutes per side until deep golden brown without moving them until ready to flip.

5-Cook remaining chicken: Transfer browned cutlets to a plate, add more oil if needed, and repeat cooking with the remaining two cutlets.

6-Finish in the oven: Return all cutlets to skillet (or transfer to a baking dish if skillet isn’t oven-safe) and bake for 5-8 minutes until internal temperature reaches 165°F.

7-Rest and serve: Let chicken rest for 2 minutes before serving.