Place a wire rack on a rimmed baking sheet. Spray the wire rack with olive oil and set aside. Preheat oven to 400 degrees F. 

Ensure chicken breasts are cut into cutlets by laying them flat and then cutting in half with a sharp knife, cutting parallel to the cutting board (option to learn how to butterfly a chicken breast for more info). 

Prepare three bowls (ensure all three bowls are wide and shallow so that a chicken cutlet can lay flat in each. In the first bowl add the flour. In the second bowl, add the eggs and whisk. In the third bowl, combine the breadcrumbs, parmesan cheese, lemon zest, salt and pepper. 

Taking one chicken cutlet at a time, place it in the flour and fully coat. Shake off any excess flour and then transfer to the egg bowl. Coat the chicken in the egg wash, lift and let any excess egg drip off. Transfer to the breadcrumb bowl and fully coat the chicken. Transfer to the prepared wire rack/baking sheet. Repeat with all the chicken cutlets. 

Once all the chicken cutlets are coated, drizzle with a little olive oil (this will help them brown) and place in the oven (middle rack). Let cook 10-15 minutes or until the internal temperature at the thickest part reaches 165 degrees F. (start checking at 10 minutes as the total time will depend upon how thick your initial chicken breasts were and you don't want to over-cook). If chicken isn't fully cooked after 15 minutes cook for additional 2 minute increments until they reach 165 degrees F.). 

Browning tip: option to place these under the broiler for the last few minutes of bake time if you want a little extra crispiness or more of a golden brown color - but watch carefully so they don't burn. 

Remove from the oven and let rest 5 minutes. Serve with some Creamy Tomato Pasta and Roasted Broccolini!