Start by placing the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about ¾ inch.
Sprinkle both sides of the chicken breasts with Kosher salt and freshly ground black pepper to taste.
In one shallow dish, add the all-purpose flour. In the second dish, pour the beaten eggs. In the third dish, mix together the Panko breadcrumbs, grated Parmesan cheese, and ranch seasoning.
Dredge the chicken in the flour, dip in the eggs, and press into the Panko mixture, coating both sides.
Place the breaded chicken breasts on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, or until golden brown and the internal temperature reaches 165°F.
Let the chicken rest for a few minutes before serving. Enjoy!
