What a fantastic dish! It tastes even more amazing the next day… if you can hold off!

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a shallow dish, combine the breadcrumbs, Parmesan cheese, parsley, thyme, garlic powder, salt, and pepper.

In another shallow dish, whisk together the eggs and milk.

Dip each chicken fillet into the egg mixture, allowing any excess to drip off, then coat it in the breadcrumb mixture, pressing gently to adhere.

Place the coated chicken fillets on the prepared baking sheet.

Drizzle the olive oil over the chicken fillets to help them crisp up in the oven.

Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is golden brown and crispy.

Let the chicken rest for a few minutes before serving, garnished with additional fresh herbs if desired.

For a gluten-free version, try using gluten-free breadcrumbs or crushed cornflakes. If you have picky eaters, consider leaving out the herbs or using milder ones like basil. You can also add a bit of lemon zest to the breadcrumb mixture for a fresh, citrusy twist. If you prefer a spicier kick, add a pinch of cayenne pepper to the breadcrumb mixture.