Use a sharp knife to slice the chicken breasts horizontally into thin cutlets. If needed, place them between sheets of plastic wrap and gently pound with a meat mallet until they are an even ¼-inch thick.

Prepare three shallow bowls. In the first bowl, add all-purpose flour with a pinch of salt and pepper. In the second, add beaten eggs or mayonnaise. In the third bowl, mix Panko breadcrumbs with freshly grated Parmesan and Italian seasoning.

Start by coating each piece of chicken in the flour. Shake off any excess. Dip it into the egg or spread a thin layer of mayonnaise over both sides. Let the extra drip off or wipe lightly if needed. Finally, press the chicken firmly into the Parmesan breadcrumb mix, making sure it sticks evenly across the surface.

Shaking off extra ingredients at each step is key. This prevents the coating from falling off during cooking and helps the crust stay crisp.