Prep the oven. Heat your oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Lightly oil the rack. This helps air circulate so the crust gets crisp.

Even out the chicken. Place chicken breasts between sheets of parchment and pound gently to an even 1/2–3/4 inch thickness. Even thickness means even cooking and less risk of dry spots.

Season the chicken. Pat dry and season both sides with salt and pepper. Let it sit while you prep the coating.

Make the crumb mix. In a shallow bowl, combine Parmesan, bread crumbs, Italian seasoning, paprika, and minced garlic or garlic powder. Drizzle in 1 tablespoon olive oil and mix with your fingers to evenly moisten the crumbs.

Whisk the binder. In a second bowl, whisk eggs with the mayonnaise until smooth. The mayo helps the crust stick and adds moisture, but you can skip it if you prefer.

Coat the chicken. Dip each piece into the egg mixture, let excess drip off, then press firmly into the Parmesan crumb mix on both sides. Press to pack on the coating so it adheres well.

Arrange for crispness. Place chicken on the oiled rack. Lightly drizzle or mist the tops with the remaining olive oil for extra browning.

Bake. Cook for 18–22 minutes, depending on thickness. The crust should be golden and the internal temperature should reach 165°F (74°C).

Rest and finish. Let the chicken rest 3–5 minutes. Squeeze a little lemon over the top and sprinkle with parsley. Serve with a simple salad, roasted veggies, or buttered noodles.