Heat the oven: Preheat to 425°F (220°C). Line a sheet pan with parchment or lightly grease a baking dish. A wire rack set over the pan helps air circulate for extra crunch.

Even out the chicken: If your chicken breasts are thick on one end, slice them horizontally to make cutlets or pound to an even 1/2–3/4 inch thickness. This helps them cook evenly and stay juicy.

Season the chicken: Pat dry. Sprinkle both sides with about 1 teaspoon salt and the black pepper. If using lemon, add a light zest over the top.

Mix the “glue”: In a small bowl, stir together the mayonnaise (or Greek yogurt), minced garlic, 1 tablespoon olive oil, and paprika. This will help the coating stick and keep the meat moist.

Make the coating: In another bowl, combine the Parmesan, breadcrumbs, Italian seasoning, and a pinch of salt. Drizzle in the remaining tablespoon of olive oil and toss so the crumbs are lightly coated.

Coat the chicken: Brush the top of each piece with the mayo mixture, then press that side into the Parmesan-breadcrumb blend. For a thicker crust, repeat with a light second dip. Place coated-side-up on the prepared pan.

Bake: Cook for 15–20 minutes for cutlets, 20–25 minutes for thicker pieces. The chicken is done when it reaches 165°F (74°C) in the center and the crust is golden brown.

Optional broil: For extra color, broil for 1–2 minutes at the end. Watch closely to avoid burning.

Rest and finish: Let the chicken rest 5 minutes. Squeeze a bit of lemon over the top and sprinkle with parsley. Serve warm.