Preheat oven to 425F. Heat 1/2 tbsp of olive oil in a frying pan over medium heat. Pour panko in the pan and toss to coat in the oil. Toss and stir frequently for 4-5 minutes, careful not to burn the panko. You want the panko to be golden brown and toasted.
Immediately remove panko from pan and allow to cool in a shallow bowl. While the panko cools, slice the chicken breasts in half through the middle so you have 2 thinner filets.
Pound chicken until it lays flat, but you don't want it too thin.
Mix panko with parmesan cheese, garlic powder and smoked paprika. Crack egg into a separate shallow bowl and whisk with 1 tbsp of olive oil. Pour all purpose flour into a third shallow bowl and mix with salt and pepper.
Bread chicken by dipping into the flour first, then the egg and finally the panko breading mixture. Press chicken into panko firmly to coat
Place panko chicken onto a lightly greased sheet pan. Bake at 425F for 15 minutes, flip chicken and bake for another 7-8 minutes or until the internal temperature reaches 165F. Transfer baked chicken to a wire rack so it remains crispy. Serve immediately!
Notes
you must toast the panko breadcrumbs before using them otherwise the chicken will not be as crispy
freshly grated parmesan cheese will melt better while the chicken bakes