Preheat your oven to 400°F. Place a wire rack on top of a baking sheet and generously with nonstick spray. Slice each chicken breast into cutlets by splitting it horizontally in half so you have 2 thinner pieces (4 pieces total). To cut, carefully place your hand on top to get a feel for whether or not you are slicing the chicken evenly. To make the chicken easier to slice, you can place it in the freezer for 10 to 15 minutes prior to cutting. To keep things tidy, cover the chicken breasts with a sheet of plastic and use a meat mallet or rolling pin to pound each piece to an even 1/2-inch thickness. Set aside.

In a wide, shallow bowl (a pie dish works well), combine the Italian seasoned breadcrumbs, Panko breadcrumbs, Parmesan, paprika, garlic powder, black pepper, and cayenne pepper (if using). In a separate bowl, beat the egg until well blended.