Place chicken on the cutting board and place your hand on top of the chicken breast. Make sure to lift your fingers up and not curve them down when cutting the chicken.
Using a sharp knife, slice each chicken breast in half, width-wise. Try to split it right in the middle to get the halves that are as even as possible. This will ensure similar cook time. Repeat with all the chicken breasts.
You can use a zip-lock bag to lightly pound the chicken or place a sheet of plastic wrap over the sliced chicken halves. Use the flat part of the meat tenderizer to lightly pound the chicken. You don't need to make it much thinner and make sure not to hit too hard.
Breading the chicken:
Use three wide and shallow bowls to bread the chicken.
Combine flour, salt, pepper, and garlic powder in the first one. Whisk egg with some salt and pepper in the second bowl. Mix Panko bread crumbs, grated Parmesan cheese, garlic powder, salt, and pepper in the last bowl.
First – Dip each chicken breast in flour mixture to lightly coat it all over.
Second – Dip flour coated chicken breast in egg mixture on both sides.
Third – Place chicken breast into the bowl with bread crumb mixture and flip it over a few times. Gently pat as you’re flipping the chicken to make sure the bread crumbs get onto the chicken nicely.
Repeat with remaining chicken cutlets.
Preheat a large cooking pan over medium to medium-high heat (depending on the stove) and add olive oil. (You can also add in some butter if you want some butter flavor.)
Place breaded chicken into the pan and cook for 3-5 minutes per side, depending on the thickens of chicken, until cooked through and golden brown.
Note: you will most likely have to cook chicken in batches of 3 or 4. Add more oil to the pan between batches as needed!