Place chicken cutlets in a 9 x 13-inch pan.

Drizzle the cutlets with olive oil to coat entirely; don’t be stingy. (I use about 1/2 cup.)

Sprinkle the oil-coated cutlets with onion powder. Again, don’t be stingy; cover them completely. (I use approximately three tablespoons to fully cover six cutlets.)

Sprinkle fresh parsley above the onion powder. (If you don’t have fresh parsley, you can use parsley flakes—but don’t expect the same exact results.)

Let the cutlets sit on the counter for 30 minutes. The onion powder and olive oil will mesh to form a thick “batter-like” coating on the cutlets.

Bake uncovered at 375 degrees Fahrenheit for 25 minutes or until the cutlets look slightly crispy. Serve fresh.