This Healthier version of Mexican Milanesa is made with lean chicken breast, gluten free panko, and baked instead of fried.
Preheat oven to 415 degrees. While oven is preheating place panko bread crumbs on a baking sheet and toast for about 5 minutes. Keep an eye on them so they don't burn. You just want a light golden color on them.
Butterfly chicken breast all the way through and pound till they are all an even thickness. This will help the milanesa bake evenly and quickly. I like to place the chicken between 2 large pieces of plastic wrap and use a heavy rolling pin to pound.
Scramble 1 egg and pour over cutlets on a plate and move around till all pieces of chicken have been coated. Season each cutlet with garlic salt and spoon a layer of seasoned panko bread crumbs over each cutlet. Place on a greased baking sheet and flip over to put panko on other side of chicken.
Gently spray the tops of each cutlet with cooking oil. If you're too close the panko will blow away. Bake at 415 degrees for 15 min then broil for 2 minutes till the top is slightly browned.