Preheat the oven to 425 degrees .
Prepare the chicken cutlets:
If your chicken breasts are really thick, consider slicing them in half to make them less thick. Try to keep all of the cutlets of a similar size to encourage even baking.
Prepare the bread crumbs:
Melt the butter and place it in a bowl. Add the panko, garlic, and seasonings and stir it to blend. Add more butter if you feel it is necessary. You just want enough butter to help the crumbs adhere, but not be clumped.
Place the cutlets on the baking sheet, keeping the pretty side of the cutlet upward on the dish.
Spread each cutlet with a thick layer of the mustard mayo combo. You can use a pastry brush, the back of a spoon, or a knife to accomplish this task.
Sprinkle and layer the bread crumbs on top of the mayo. You want a thick layer of bread crumbs.
Bake the chicken in the oven for 12-20 minutes, depending upon the thickness of the chicken breast. It will take longer for thick chicken breasts. A meat thermometer should read 165 degrees when inserted in the meat. Let the meat sit for about 5 minutes after removing them from the oven.