4 Boneless Chicken Breast Cutlets – thin- 1/2 inch
2 Tablespoons Olive oil
2 Large Eggs
Salt & Pepper for seasoning
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
1 Teaspoon Adobo
1 Tablespoon fresh parsley
1 Cup Italian-Style Bread crumbs
1 Cup freshly grated Parmesan Cheese
1/2 cup Mayo
Preheat oven to 400F
Brush the Chicken with the just one of the Tablespoons of olive oil and season generously with the salt & pepper on both sides
In a small bowl take the two eggs and beat, then add in the Garlic powder, Onion powder, Adobo & parsley and whisk until well combined, set aside.
In a separate shallow bowl add the bread crumbs, set aside.
In a third shallow bowl add the Parmesan cheese, mix with the Mayo, set aside as well
Coat the chicken completely with the cheese/mayo mixture, patting to adhere to both sides.
Dip the chicken into the egg-seasoning mixture, then coat completely with the bread crumbs, making sure that both sides are covered completely
In a Baking dish take the remaining teaspoon of olive oil and use it to lightly coat the bottom of the baking dish
Place your chicken into the baking dish and bake for 15 minutes, then flip each one gently over, then place back into the oven for an additional 15-30 minutes until they are golden brown and the centers are completely cooked through.