Preheat oven to 425 degrees.
Combine panko, Parmesan, salt and melted butter in a large dish and stir.
Using a meat mallet, pound the chicken breasts to flatten, ~½" thick.
Dust each chicken breast lightly with flour.
Dip each chicken breast into beaten eggs and remove, letting the excess drip off.
Dredge chicken in panko mixture, ensuring even coverage, and place on greased baking sheets.
Bake for 20 minutes, or until internal temperature reaches 165 degrees.
Remove from oven, let rest briefly, and slice into 1" strips.