Preheat oven to 415° F. 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 or meat mallet to pound.
Whisk 1 egg and pour over cutlets on a large plate and move around till all pieces of chicken have been coated. Place chicken on a greased baking sheet and season each cutlet with garlic salt.
Spoon a layer of seasoned panko bread crumbs over each cutlet, flip over to put panko on other other side of the 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. Use an instant thermometer to verify chicken is at 165 degrees. Serve warm with your favorite side dish.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.