1. Prep the Chicken:

Preheat your oven to 425°F (220°C). If you have a convection option, use it for a crisper finish.

Slice the chicken breasts horizontally to create thinner cutlets. If they’re too thick, place them between two pieces of plastic wrap and gently pound them to an even thickness of about ½ inch using a meat mallet or rolling pin.

2. Make Seasoned Breadcrumbs:

Mix the breadcrumbs, ½ cup of grated Pecorino cheese, dried oregano, dried basil, garlic powder, and onion powder in a large bowl until well combined.

3. Prepare the Egg Wash:

In another bowl, whisk together the eggs, 3 tablespoons of grated Pecorino cheese, and milk until smooth.

4. Breading:

Season both sides of the chicken cutlets with salt and pepper.

Dip each cutlet in the egg wash, ensuring both sides are well-coated.

Coat each cutlet in the seasoned breadcrumb mixture, pressing gently to adhere the breadcrumbs to the chicken.

5. Baking:

Grease a baking sheet with olive oil or cooking spray and place the breaded cutlets in a single layer.

Spray or lightly brush the top of each cutlet with additional oil to encourage browning.

Bake for 15 minutes, then flip the cutlets and continue baking for another 10 minutes, or until the internal temperature reaches 165°F (74°C) and the breadcrumbs are golden and crispy.

6. Serving:

Rest the cutlets for a few minutes after baking for juicier meat.

Serve hot with your choice of sides like a green salad, pasta, or roasted vegetables.