Heat oven to 425 degrees. Line a sheet pan with parchment paper.
Pat chicken dry with a paper towel, then carefully slice each breast in half horizontally, forming 2 thin cutlets.
1 lb Boneless, skinless chicken breasts
Using a meat mallet, pound the cutlets until ¼-inch thick. Season with ½ teaspoon salt and ¼ teaspoon pepper.
In a large, shallow bowl or rimmed plate, combine the panko, Parmesan, and parsley with ½ teaspoon salt and ½ teaspoon pepper. Add oil and toss until the bread crumbs are evenly coated.
3/4 cups Panko bread crumbs, 1/3 cup Parmesan cheese, grated, 1 Tbsp Fresh parsley, chopped, 2 Tbsp Olive oil
Working one at a time, brush each chicken cutlet all over with 1 tablespoon of mayonnaise, then dip into the panko mixture, turning and pressing gently until fully coated. Place the breaded chicken on the prepared pan.
1/4 cup Mayonnaise
Bake for 22 minutes, flipping halfway through, until browned and cooked through.
Serve with lemon wedges
1/2 ea Lemon, cut into wedges