Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper (Note 3).
Prepare the cutlets: Cut the chicken breasts in two horizontally to obtain cutlets. Place them on a cutting board, cover them with plastic wrap and pound them gently with a meat mallet until they are evenly thick. Place them in a large bowl.
Season: Mix garlic powder, paprika, salt, and pepper in a small bowl. Pour the oil on the breasts and coat them with the oil. Sprinkle the breasts with the spice mixture and rub them until coated.
Breading station: Place the flour, a pinch of salt, and pepper in a medium bowl. Beat the eggs in another bowl. Combine the breadcrumbs, Parmesan, and poultry seasoning on a large plate or bowl.
Bread chicken: Turn the breasts into the flour mixture and shake them gently to remove the excess. Dredge the piece through the beaten eggs. Turn them into the breadcrumb mixture until well coated on both sides. Press gently to help the breadcrumbs adhere to the breasts.
Bake: Place the breaded chicken on the prepared baking sheet and spray it lightly with cooking spray. Bake in the preheated oven for 10 minutes. Flip using tongs, spray again with cooking oil and bake for another 5 minutes or until cooked through.
Check the internal temperature with a meat thermometer; it should be 165°F/75°F. Otherwise, cut a cutlet in the middle; the meat should be white.
Broiling is optional. If you want the cutlets to be crispier and more deeply colored, transfer them to a baking sheet lined with aluminum foil and broil them shortly on both sides; about 1 minute per side should be enough. Keep an eye on them so that they don’t burn.