Preheat your oven to 375°F.

Butterfly cut the 2 chicken breasts to make 4 pieces. Rinse the chicken breasts and pat them dry with paper towels.

Pound the chicken until it's flattened, about ½ inch.

In a bowl, mix together mayonnaise and lemon juice.

In a separate bowl, combine panko crumbs, freshly grated Parmesan cheese, Italian seasoning, salt, and black pepper. Mix well to ensure an even distribution of flavors.

Dip each chicken breast into the mayonnaise and lemon mixture, ensuring it's well-coated.

Transfer the coated chicken to the panko mixture, pressing the crumbs onto the chicken.

Place the coated chicken breasts on a baking sheet lined with aluminium foil. Leave some space between each piece to ensure even cooking.

Bake in the preheated oven for about 15 minutes or until the internal temperature of the chicken reaches 165°F. The panko coating should be golden and crispy.

Once done, remove the baked panko chicken from the oven and let it rest for a few minutes.

Serve with sides of choices, and enjoy!