Flying Eggs Make Great Chicken

The menu for the night said chicken and rice-a-roni... I assumed Andy would grill the chicken - until it rained, all.day.long. Also there was an egg incident... I went to the grocery store on lunch which means quickly rushing around putting things away to get back to work. Well... I bought eggs, so I was putting them under the other two cartons of eggs, one full and one partial. Well, the partial opened and it rained eggs on me. I caught one - with my brand new shoe... I had egg yolk between my toes. It soaked all the way through the top, through my sock then my toes... lovely. Another egg smashed in the fridge and two more cracked but stayed in their shells. I decided I better used those two quickly - so... breaded chicken seemed a good idea. This recipe was easy to prep - made lots of dishes dirty - but entertained B as I pounded away on the chicken. I liked that it was oven baked and not fried - I don't like frying anything, it's a mess and I never know when it's done. I spread these out on a sheet pan and it made for easy dinner. Everyone enjoyed dinner and cleaned their plates! It also helps that rice a roni was on board too - that's always a winner. This is a keeper!! My shoe? Still drying out after their go around with the eggs...

Crispy Oven Baked Chicken Cutlets
2 (5-6 ounce) boneless, skinless chicken breasts
2 large eggs
2 tablespoons milk – you can use non-dairy
1 cup breadcrumbs – you can use gluten free
¼ cup shredded parmesan cheese
1 tablespoon Italian seasoning
2 teaspoons garlic powder
1 teaspoon chili powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Olive oil cooking spray

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Set aside.
Prepare the chicken – slice each chicken breast in half lengthwise so it yields two equal pieces from each chicken breast. Use a sharp kitchen knife to do this. Then place each piece of chicken in between some plastic wrap and use a meat tenderizer, rolling pin, or even your hands to pound the chicken into ¼ inch thick cutlets that are even all over in size.
Mix up the coating – in a medium shallow dish, crack the eggs and whisk them with the milk and some salt and pepper. In a separate shallow dish mix the breadcrumbs with the parmesan cheese, Italian seasoning, garlic powder, chili powder, salt, and pepper.
Coat the chicken – dip each chicken cutlet into the egg then in the breadcrumb mixture, pressing the breading into the chicken as you coat it. Place the coated chicken onto the baking sheet in a single layer with none of them overlapping. Continue until you have coated all of the chicken. Spray each of the chicken cutlets with olive oil spray for extra crispiness.
Cook – place the coated chicken into the preheated oven and bake it for 17-20 minutes, turning it over halfway through the baking time. Cook until the internal temperature of the chicken reaches 165 degrees F. You can check this using a meat thermometer.
Serve – once the chicken is done, remove it from the oven and leave it on the pan to cool for a few minutes before serving it.