Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness (about 1/2 inch) using a meat mallet or rolling pin.
In a shallow dish, combine the flour, garlic powder, onion powder, salt, black pepper, and red pepper flakes. Mix well.
In a mixing bowl, whisk together the eggs and milk until smooth.
In another shallow dish, combine the breadcrumbs, grated Parmesan cheese, and dried Italian herbs.
Dip each chicken breast into the flour mixture, shaking off any excess. Then, dip it into the egg mixture, allowing any excess to drip off. Finally, coat the chicken in the breadcrumb and Parmesan mixture, pressing gently to adhere.
Place the coated chicken breasts on the prepared baking sheet. Lightly spray or drizzle with olive oil.
Bake in the preheated oven for 25 minutes or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
Once cooked, remove from the oven and let them rest for a few minutes before serving.