Gluten Free Chicken Parmesan

2 large organic chicken breasts (I used organic chicken tenderloins. Just a matter of preference.)

1/2 t garlic powder

salt & pepper to taste

1/4 cup Gluten Free flour

2 eggs

2/3 cup bread / panko crumbs (I substituted with leftover home-made Gluten Free bread. I stuck them in the oven til they were good and crisp then threw them in my food processor to make the crumb mixture.)

1/2 cup freshly grated parmesan cheese

1/2 t Italian seasoning

3 T Olive Oil (I substituted with Organic Avocado Oil)

• Preheat the oven to 400F. Position the rack in the top third of the oven.
• Cut the chicken in half lengthwise so you have 4 thinner pieces. Pat the chicken dry with paper towel. Sprinkle it with the garlic powder and some salt & pepper on both sides.
• Prepare 3 bowls: one with the flour, one with the eggs (beat them with a fork), and the third with the panko/parmesan/Italian seasoning (mix it all together)
• Add 2 tablespoons of olive oil to an oven-proof skillet over medium heat. Let the pan heat up while you're working on the chicken in the next step.
• Meanwhile, coat the chicken pieces in the flour. You will then dip each piece in the egg, followed by the breadcrumb mixture (shake off any excess at each of the 3 steps). Pro tip: do the dipping with one hand and leave the other one free to make this process easier. You may need to gently press the chicken into the breadcrumbs to make them stick.
• Add 2 of the chicken pieces to the skillet and cook for around 2-3 minutes/side until golden. I use tongs to easily flip the chicken. Transfer the chicken to a plate, and for the second batch, add the remaining tablespoon of olive oil to the skillet. Once you've fried all the chicken, take the skillet off the heat and arrange all 4 pieces inside. Transfer the skillet to the oven and cook for 5 minutes or until cooked through (chicken is done when an instant read thermometer reads 165F).
• Serve immediately.