1-Preheat the oven to 425°F and line a baking sheet with parchment paper to keep things from sticking.

2-In a shallow bowl, melt together 4 tablespoons butter, 2 tablespoons olive oil, and 1 teaspoon garlic powder by microwaving for 30 seconds, then whisk until smooth.

3-In a separate shallow bowl, combine 1 cup panko breadcrumbs, 2/3 cup grated parmesan cheese, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon ground pepper.

4-Butterfly the chicken breasts horizontally to create thin cutlets from the 1 pound boneless skinless chicken breasts.

5-Dip each chicken piece into the butter mixture, then press firmly into the breadcrumb mixture to coat both sides evenly and arrange on the baking sheet.

6-Bake for 20 minutes, flipping halfway through, until the internal temperature reaches 165°F.

7-Garnish with chopped parsley or basil before serving for a fresh touch.