Preheat the the oven to 425F and grease a baking sheet with olive oil.

Slice the chicken breasts horizontally all the way through to make 4 cutlets. Place a piece of plastic wrap over the chicken and pound with a meat mallet until they are of even thickness. Season with salt on each side.

In a medium skillet, heat the olive oil over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden brown, about 5 minutes.

Transfer the toasted breadcrumbs to a shallow bowl and stir in the za’atar until well combined.

In a separate shallow bowl, whisk the eggs.

In a third bowl, add the flour.

Dredge each chicken cutlet in flour, shaking off the excess. Transfer to the egg and turn to coat completely. Finally, dredge in the breadcrumb mixture, pressing to adhere.

Transfer the cutlets to the prepared baking sheet. Bake in the preheated oven, about 15 minutes or until just cooked through.