Preheat your oven to 425°F. Line a baking sheet with parchment or set a wire rack on top.

Set up two shallow bowls. In the first, whisk the eggs with Dijon. In the second, mix panko, plain crumbs, parmesan, garlic powder, onion powder, paprika, salt, pepper, and olive oil until the crumbs look slightly moistened.

Pat the chicken dry, and gently pound to an even thickness if necessary.

Dip each piece into the egg mixture, letting the excess drip, then press into the crumb mixture. Place on the rack or lined pan.

Lightly spritz the tops with cooking spray.

Bake for 12 to 15 minutes, until the internal temperature hits 165°F. Broil for 1 to 2 minutes for extra color, if desired.

Let rest for 3 minutes before serving.