1️⃣ Prep the chicken
Pat the chicken dry and season both sides with salt, pepper, garlic powder, and smoked paprika.

2️⃣ Set up the breading station
In three separate bowls, place flour in one, whisk eggs and Dijon mustard in another, and mix panko, parmesan, Italian seasoning, and nuts (if using) in the third.

3️⃣ Bread the chicken
Dredge each cutlet in flour, then dip into the egg mixture, and finally coat evenly with the breadcrumb mixture, pressing gently to adhere.

4️⃣ Bake to crispy perfection
Preheat oven to 425°F (220°C). Place cutlets on a parchment-lined baking sheet with a wire rack. Lightly spray with olive oil. Bake for 18–22 minutes, flipping halfway, until golden brown and the internal temperature reaches 165°F (74°C). Broil for the last 2–3 minutes for extra crispiness.

5️⃣ Serve and enjoy
Let the cutlets rest for a few minutes. Garnish with fresh parsley, a squeeze of lemon, and halved cherry tomatoes. Serve with honey mustard, garlic aioli, or your favorite dip.