Parmesan Crusted Chicken

Heat oven to 425. 1. Line a sheet pan with parchment paper. 2. Pat chicken dry with a paper towel, than slice each breast in half horizontally, forming 2 thin cutlets. 3. Pound cutlets into 1/4 inch thick. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. 4. In a large, shallow bowl or rimmed plate, combine the panko, Parmesan and parsley with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add oil and toss until the bread crumbs are evenly coated. 5. Working one at a time, brush each chickedn cutlet all over with 1 tablespoon mayonnaise, then dip into the panko mixture, turning and pressing gently until fully coated. Place the breaded chicken on the prepared pan and bake 20 to 25 minutes. Flipping halfway through, until browned and cooked through (165) 6. Sprinkle lightly with salt and serve.