4 boneless skinless chicken breasts [2 lbs] 1 1/2 cups seasoned all purpose flour [1 tsp each paprika, salt & black pepper] 1 cup buttermilk 1 large egg 2 cups panko bread crumbs 1 1/2 cups shredded Parmesan cheese 1 1/2 Tbsp dried parsley flakes 1-1 1/2 tsp garlic salt [more or less to taste] 1-2 tsp onion powder 1/2 cup butter or light butter, melted [more or less as desired] marinara sauce
Directions: Preheat the oven to 425°F. Line two baking sheets with aluminum foil. Spray each sheet liberally with cooking spray then set aside. Mix together the seasoned flour. Whisk the buttermilk and egg together. Mix together the panko bread crumbs, Parmesan cheese, parsley, garlic salt and onion powder. Set aside.
Set-up the “dredging station” in this order: 1. Seasoned flour 2. Buttermilk and beaten egg wash 3. Panko bread crumb coating
Cut each piece of chicken in half lengthwise then across making each chicken breast into four pieces. If you prefer to make this chicken parm using whole pieces of chicken, skip this step. [*see below.] Dip each piece into the  Seasoned floubr mixture  buttermilk egg wash  Panko bread crumb coating.
Place onto the baking sheet 2 inches apart and drizzle each piece with the melted butter orlight margarine. Bake for 18-21 minutes until crispy and golden. Let the chicken rest on the pan for a 3-5 minutes before serving. Serve hot with a warm marinara sauce on the side. Yield: 16 pieces
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