In a large mixing bowl, combine the ground chicken and ¾ teaspoon of Kosher salt, ¾ teaspoon black pepper, and ¾ teaspoon garlic powder. Mix with a spatula.
Refrigerate the bowl for 10 minutes.
In a small bowl, season the panko with the remaining Kosher salt, black pepper, and garlic powder.
Tear two pieces of parchment paper large enough to fit the sheet pan.
Place one parchment sheet on a large work surface and sprinkle liberally with flour.
Remove the bowl from the refrigerator and place the seasoned chicken mixture in the middle of the parchment paper. Tip: Use a small bowl of warm water to moisten your fingers as you begin spreading the chicken. Spread the chicken into a large rectangle until you have ¼” thickness.
Brush the top of the ground chicken with enough of the beaten egg to lightly coat.
Using about half of the panko, sprinkle it over the chicken cutlet and gently press it into the ground chicken.
Lay the other piece of parchment paper over the cutlet, slide one arm under it, use the other arm to hold the top piece of parchment paper in place, and quickly flip the cutlet.
Remove the top parchment paper, brush the other side of the cutlet with the beaten egg, and sprinkle the remaining panko over it. Gently press the panko into the cutlet.
Slide the parchment and cutlet onto the sheet pan and refrigerate for 10 minutes.
Preheat the oven to 450 degrees.
Remove the sheet pan from the refrigerator and slide the parchment paper with the cutlet onto the work surface.
Drizzle a generous amount of olive oil onto the bare sheet pan, then use a brush to spread it evenly.
Place the parchment with the cutlet on the sheet pan. Use a spatula to loosen the underside of the cutlet, then gently shake it off the parchment paper into the sheet pan.
Drizzle a little more olive oil over the cutlet and spray with olive oil spray for even coverage.
Bake in a 450-degree oven for 15 minutes.
Broil on low for about 4 minutes, until golden brown, but watch carefully, as oven temperatures can vary. Cutlet can be cut and served with your favorite sides. We let ours cool and topped it with a salad.