In a large bowl combine 2 pounds of chicken breast cutlets, 3/4 cup of mayonnaise, 2 teaspoons of salt, 3 teaspoons of Montreal chicken spices, and 2 pressed garlic cloves.
In a separate bowl combine 1 1/2 cup of plain breadcrumbs along with 1/2 cup of grated Parmesan cheese. ￼￼
Dredge and bake
No using tongs dredge the chicken in the breadcrumb mixture and place it on a baking sheet lined with foil.
Spray both sides of the chicken with nonstick spray and bake in the oven at 400 degrees Fahrenheit for ￼￼￼15-20 minutes. Then flip the chicken over and bake for an additional six minutes or until golden and cooked through. If you’re ever unsure if your chicken is cooked through, make sure the internal temperature of the chicken is at least 165 degrees Fahrenheit. ￼￼￼
Tips to make the chicken extra crispy
Don’t dredge too early- Make sure that you dredge your chicken cutlets right before you bake them. Otherwise, the breadcrumbs will become soggy as they sit on the moist surface of the chicken, ruining the crispy outer layer.
Coat well in cooking spray- It's important to have a good covering of cooking spray because this helps the breaded chicken cutlet become crispy and flaky, in a healthier version of fried chicken.
Cut the chicken cutlets evenly- To ensure even baking and the chicken cooking at the same rate, cut each cutlet to the same size and thickness. Otherwise, some will be cooked and others will still be raw when you remove them from the oven.