Sheet Pan Chicken Parm

Start by toasting your panko breadcrumbs; this will help your cutlets turn golden brown. Add them to a large heated skillet over medium heat. Toast until golden brown, about 2-3 minutes. Allow the breadcrumbs to cool.

Preheat the oven to 400°F.

Butterfly the chicken breasts (cut in half lengthwise). Using a gallon-sized ziplock, or between two sheets of plastic wrap, pound out each half of chicken breasts until ¼”-thick, and evenly thin. Lightly season the chicken with salt and pepper on both sides.
Set up your breading station with two wide, shallow dishes (pie pans work well for this). Whisk together the eggs and milk in one dish, and combine the toasted panko and microplaned parmesan in the other.

Dip the chicken into the egg mixture, and allow the excess mixture to drip off. Then place the coated chicken into the breadcrumb mixture, pressing the panko in so that it adheres to the chicken. Continue the process with each piece of chicken.

Add the butter and olive oil to a sheet pan; ideally, use a dark-colored sheet pan for this recipe. Place the sheet pan in the oven and heat until the butter has melted, about 2 minutes. Remove and carefully swirl the oil and butter evenly across the pan. Place the breaded chicken onto the pan.

Put the sheet pan on the lowest rack of the oven and bake the chicken for 10 minutes. Next, flip over each piece of chicken and cook for another 5 minutes. Remove the chicken from the oven and generously top each piece of chicken with tomato sauce, and slices of mozzarella.
Place the chicken back in the oven on the middle rack, and cook for another 6-8 minutes, or until the cheese is melty and bubbly.

To get the parm extra browned and bubbly, turn on the broiler, and move the sheet pan to the top oven rack. Brown the cheese for 2-3 minutes; watch carefully to make sure it does not burn.

Serve topped with freshly chopped parsley or basil.