1. Preheat oven on convection to 425°F and coat a baking sheet lightly with oil (convection will make the chicken crispier when baked).
2. Place chicken breasts one at a time in a large ziplock bag (or under a sheet of plastic wrap) and pound with a meat mallet until 1/3" thick; season each chicken breast with salt and pepper on both sides.
3. Set up your dredging station: place the flour in one large shallow bowl (or plate), the eggs in another, and the parmesan mixed with Italian breadcrumbs and panko in a third shallow bowl.
4. Coat the chicken in flour, then egg, then the parmesan breadcrumb mixture.
5. Place on a baking sheet, top with some additional parmesan and drizzle (or spray with) olive oil on each breast; bake on convection for 20-25 minutes until chicken is golden brown and internal temp reads 165°F; serve with lemon wedges and parm on top and enjoy!
