Firstly, I would be reluctant to bake pounded Italian chicken cutlets or veal cutlets, as they are so quick to prepare and they are very fine and delicate.
I would employ chicken breasts for baking.
Another point, might be to use a different type of bread crumbs for a real crispy chicken.
I only use 1 tblsp. per person of olive oil or Evoo when sauté-ing ... Which oil did you use ?
The bread crumbs which I had been recommended on D.C. to use are Japanese, Panko, and I believe is their name at moment. Normally, I use Italian ones in Italy and make my own in Madrid Capital.
Hope all turns out much better the next time ...
Ciao, Kind regards.