Fill a large bowl with 1 quart of water and 1/4 cup of salt. Stir to combine and the salt is absorbed. Add the chicken cutlets and let them sit in the saltwater to brine for at least 30 minutes (not more than 6 hours).

Preheat oven to 425°F, and line a baking sheet with parchment paper.

In a medium bowl, whisk together the egg, oil, lemon juice, garlic, salt, and pepper.

In another bowl, add breadcrumbs, paprika, onion powder, and parmesan cheese.

Remove chicken cutlets from the brine and rinse with water. Pat dry with paper towels.

Add chicken cutlets into the egg mixture, shake off the excess.

Dredge the chicken in the breadcrumb mixture. Make sure to coat evenly, and press the coating onto the chicken.

Arrange chicken cutlets on the baking sheet.

Bake for 8 minutes. Flip and bake for an additional 5-10 minutes or until cooked through.