Slice each chicken breast half lengthwise so you have a total of 8 long and thin chicken cutlets.
In one bowl whisk together mayonnaise and ½ cup parmesan cheese. In a second larger bowl mix together breadcrumbs and remaining ¼ cup parmesan cheese.
Slather each cutlet in the mayonnaise mixture, then press into breadcrumb mixture, making sure to coat chicken on all sides.
Place chicken in a roasting pan (or lipped baking sheet) and sprinkle with garlic salt.
Bake at 425F for 25 - 30 minutes until browned and crispy and chicken has reached a safe internal temperature of 165F.
Calories are automatically generated. For best results calculate based on your exact ingredients. Optional frying directions: If you prefer to fry this parmesan chicken, you'll want to skip the mayo and use 4 whisked eggs instead. Don't add any parmesan to the egg, rather add it all to the breadcrumbs. Pat your chicken dry, then dredge it in the egg and coat it with the breadcrumbs. Fry in cooking oil over medium heat until crispy on both sides and cooked through.