Preheat your oven to 425°F (220°C).

Toast the panko breadcrumbs in a dry skillet over medium heat for 3-4 minutes until golden brown.

Set up a dredging station with seasoned flour, beaten eggs, and toasted panko in three shallow bowls.

Dredge each chicken breast in seasoned flour, dip in beaten eggs, then coat in toasted panko.

Arrange the coated chicken pieces on a wire rack over a baking sheet and mist lightly with olive oil spray.

Bake for 20-25 minutes, flipping halfway, until golden and cooked through.

Broil for 1-2 minutes for extra crispiness, keeping an eye to prevent burning.

Let the chicken rest for 5 minutes before serving, garnished with fresh parsley.