Place the chicken breasts in a saucepan and cover with cold water. Add a teaspoon of salt and bring to a gentle simmer over medium heat. Cook for about 10 minutes until the chicken is just firm but not fully cooked through.
Remove the chicken from the water and pat dry thoroughly with paper towels. Let rest for 5 minutes to settle the juices.
Preheat your oven to 200°C (390°F). Line a baking dish with parchment or lightly oil it to prevent sticking.
While the oven heats, prepare your breadcrumb mixture by combining panko, minced garlic, chopped parsley, dried thyme, and 1 tablespoon of olive oil in a shallow bowl.
Flatten each chicken breast slightly with a meat mallet or rolling pin to an even thickness of about 1.5 cm (0.6 inch) for uniform baking.
Dip each chicken breast into the beaten egg, ensuring full coverage, then press into the breadcrumb mixture, coating evenly on all sides.
Arrange the coated chicken cutlets on your prepared baking dish. Drizzle or spray lightly with the remaining olive oil to promote crispiness.
Bake in the preheated oven for 15-20 minutes, until the crust is golden brown and crispy. Check that the internal temperature reaches at least 74°C (165°F) with a meat thermometer.
Remove from oven and let rest for 3 minutes. Squeeze fresh lemon over the chicken for a bright, zesty finish.
Serve the chicken cutlets hot, garnished with extra herbs or lemon wedges if desired, alongside your favorite sides.
