Follow these steps for perfectly crusted, juicy chicken:

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper for easy cleanup.
2. Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or a heavy rolling pin, gently pound the chicken breasts to an even thickness, about ½ to ¾ inch thick. This crucial step ensures they cook evenly and quickly, preventing dry edges while the center cooks through. Pat the chicken dry with paper towels; this helps the crust stick better.
3. Set Up Dredging Stations: You’ll need two shallow dishes or plates. In the first dish, whisk the eggs lightly with a fork until smooth.
4. Combine Crusting Ingredients: In the second shallow dish, combine the Panko breadcrumbs, grated Parmesan cheese, minced garlic (or garlic powder), Italian seasoning, salt, and black pepper. Stir well to ensure the ingredients are evenly distributed. Drizzle the olive oil or melted butter over the breadcrumb mixture and toss with a fork until the crumbs are lightly moistened. This pre-moistening helps achieve that beautiful golden-brown color and crispiness.
5. Dredge the Chicken: Working with one chicken breast at a time, dip it into the beaten egg, ensuring it’s fully coated on all sides. Let any excess egg drip off.
6. Coat with Parmesan Mixture: Immediately transfer the egg-coated chicken breast to the Panko-Parmesan mixture. Press the chicken firmly into the crumbs, ensuring a thick, even coating on all sides. Gently pat the coating to help it adhere securely.
7. Arrange on Baking Sheet: Place the coated chicken breasts onto the prepared baking sheet, leaving a little space between each piece. Overcrowding the pan can lead to steaming instead of crisping, so use a second baking sheet if necessary.
8. Bake: Place the baking sheet in the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and the crust is golden brown and crispy. The exact time will depend on the thickness of your chicken breasts.
9. Check for Doneness: The most reliable way to check for doneness is with a meat thermometer. Insert it into the thickest part of the chicken breast; it should register an internal temperature of 165°F (74°C). The juices should also run clear if pierced with a fork.
10. Rest: Once cooked, remove the chicken from the oven and let it rest on the baking sheet for 5-10 minutes before slicing or serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken breast.
11. Garnish and Serve: If desired, garnish with fresh chopped parsley and serve immediately with lemon wedges on the side.