Turn the oven on to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.

Each chicken breast should be pounded to an even ½-inch thickness after being butterflyed to make thinner cutlets. Cut each chicken breast in half to get two cutlets. Use black pepper and kosher salt to season each chicken cutlet.

Put the breading station in place. Add the breadcrumbs, salt, black pepper, dried parsley, garlic powder, and parmesan cheese to the first shallow bowl. Beat the eggs to make an egg wash in a separate bowl. Additionally, combine all-purpose flour and a bit of salt in the third bowl.

First, dredge the cutlets on both sides in the flour, brushing off any excess. Next, cover both sides of each piece of chicken by dipping it into the beaten eggs. Add the breadcrumbs after that. Place on a baking sheet that has been ready. Continue with the remaining chicken.

Spray with avocado cooking oil spray after placing on the baking pan. Bake at 400°F until the internal temperature reaches 165°F, about 15 to 20 minutes.

Take out of the oven. Serve as the main course in your preferred salads or alongside your preferred sides.