Preheat your oven to 400°F (200°C). Pound the chicken breasts between plastic wrap to an even thickness of about ½ inch.
In one bowl, add the flour and season with salt and pepper. In another bowl, whisk together the eggs, Dijon mustard, and hot sauce. In a third bowl, combine the panko breadcrumbs, Parmesan, Italian seasoning, garlic powder, and paprika.
Coat each chicken breast in flour, dip in the egg mixture, and then press into the panko mixture to coat.
Place the coated chicken on a parchment-lined baking sheet. Melt the butter and drizzle over the chicken. Bake for 20-25 minutes until golden brown and cooked to an internal temperature of 165°F (75°C).
Let the chicken rest for a few minutes before slicing. Serve with your favorite sides and enjoy!
