Preheat the oven to 400°F and position a wire rack atop a baking sheet, setting it aside.

Melt the butter in a medium nonstick skillet over medium heat. Stir in the panko breadcrumbs and cook, stirring frequently, until they attain a golden hue. Transfer the toasted crumbs to a broad, shallow bowl and allow them to cool.

Dry the chicken thoroughly, then halve each breast horizontally to yield thinner cutlets.

In a second shallow dish, combine the flour with a generous pinch of salt and black pepper.

In a third dish, whisk together the eggs, Dijon mustard, and, if using, a dash or two of hot sauce.

Add the Parmesan, Italian seasoning, garlic powder, and paprika to the cooled panko mixture, stirring until well blended.

Coat the chicken cutlets sequentially in the flour mixture, then the egg mixture, and finally the seasoned panko. Firmly press the breadcrumbs onto each cutlet to ensure full adhesion.

Arrange the prepared chicken on the wire rack over the baking sheet. Bake for 15 to 20 minutes, or until the chicken is cooked through and the crust is crisp and golden. Serve immediately.