Preheat your oven to 400°F (200°C).

Begin by preparing the chicken. Place one chicken breast on a cutting board and slice it horizontally to create two thin pieces. Lay plastic wrap over each cutlet and gently pound with a meat mallet or rolling pin until they reach about 1/2 inch in thickness. Season both sides lightly with salt and pepper. Repeat with the remaining breasts until you have eight thin cutlets.

To create the crispy coating, pulse the bran flake cereal, parsley, garlic powder, onion powder, paprika, salt, and black pepper in a food processor until coarse crumbs form. Alternatively, combine everything in a sturdy plastic bag and crush with a rolling pin or mallet until the texture resembles breadcrumbs.

Set up your breading station. In a medium bowl, whisk the eggs and milk until fully combined. Pour the bran flake mixture into a shallow bowl or plate. Line a baking sheet with parchment paper and place a wire rack on top to allow for even air circulation during baking.

Bread each chicken cutlet by dipping it first into the egg mixture, letting the excess drip off. Press each piece firmly into the bran coating, ensuring both sides are well covered. Place the coated cutlets onto the wire rack. Repeat until all cutlets are prepared.

Lightly spray each cutlet with cooking spray, making sure to coat the underside as well by lifting or spraying beneath the wire rack if possible.

Bake the chicken for 20 to 22 minutes, or until golden brown and the internal temperature reaches 165°F (74°C). Remove from the oven and let rest briefly before serving.

Garnish with chopped parsley and serve hot with your choice of healthy sides such as roasted vegetables, quinoa, pasta, salad, or tucked into a sandwich or wrap.