slice chicken breast in half to create two thin cutlets.
arrange chicken cutlets in an even layer on a cutting board and cover with plastic wrap.
using a meat mallet, pound chicken into thinner cutlets.
chicken pieces should be about ¼-inch thick.
place a sheet pan in the oven while it preheats. meanwhile, dip chicken cutlets in egg then coat with breadcrumb mixture.
place breaded chicken cutlets on preheated sheet pan and bake 6 minutes.
flip and continue to bake until nearly cooked through. turn oven to broil and broil chicken on top rack until golden brown and crispy, just 1–2 minutes.
enjoy with your favorite dipping sauce, or toss it over a salad and call dinner done!