Start by slicing your chicken breasts into thin cutlets. Aim for uniformity to ensure they cook evenly. You can use a mallet to pound them gently if you prefer. This helps tenderize the meat and reduces cooking time.

In a bowl, whisk together olive oil, Dijon mustard, minced garlic, smoked paprika, garlic powder, and seasoning. Coat the chicken cutlets in this mixture, ensuring each piece is well-covered. Let it marinate for at least 30 minutes, but if you have more time, an hour enhances the flavor even more.

While the chicken marinates, combine the panko breadcrumbs, grated parmesan, and Italian herb blend in another bowl. Mix well so that every piece of breadcrumb carries that cheesy, herby goodness.

Take each marinated cutlet and dip it into the breadcrumb mixture, pressing gently to make sure the breadcrumbs adhere well. Shake off any excess coating to avoid clumping.

You can either bake or pan-fry. For baking, preheat your oven to 400°F (200°C) and place the coated chicken on a baking sheet lined with parchment paper. Drizzle a little olive oil on top. Bake for 20-25 minutes until golden brown and cooked through.

If pan-frying, heat a few tablespoons of oil in a skillet over medium heat. Cook each cutlet for about 4-5 minutes on each side until crispy and cooked through.

Once cooked, let the chicken rest for a few minutes. This step ensures the juices redistribute and keeps the chicken moist. Serve it hot, ideally over that light arugula salad or alongside those roasted veggies you prepared!