Start by preheating your oven to 450F. Add the ground chicken to a large bowl along with the Italian seasoning, garlic powder, onion powder, kosher salt, and black pepper. Mix everything together until the seasonings are evenly incorporated.

Lay a large sheet of parchment paper on a flat surface — you can use tape to hold it in place. Lightly flour the surface, then add the seasoned chicken on top. Sprinkle a little more flour over the chicken, then use your hands to press it down into a flat, even piece, about ¾ inch thick.

Whisk the eggs in a small bowl. Brush the top surface of the chicken with the egg wash, then generously cover it with half of the GF panko and half of the grated parmesan. Press the coating down gently so it adheres. Spray the top with avocado oil spray, then place a second sheet of parchment paper on top. If you used tape to secure the bottom piece, peel it off now. Then — quickly and with confidence — flip the entire cutlet over to the other side.

Remove the top piece of parchment, brush the second side with the remaining egg wash, and cover with the remaining panko and parmesan. Spray with avocado oil spray one more time, then transfer to a baking sheet and bake for 18–23 minutes, until the top is deep golden brown and crispy.

While the cutlet is baking, make the arugula salad. Add the arugula to a bowl and toss with the olive oil, fresh lemon juice, and grated parmesan. Set it aside.

When the cutlet comes out of the oven, let it rest for 5 minutes. Then pile the arugula salad right on top, cut into four large pieces, and serve immediately.