Preheat the oven to 400°F.

Prepare the chicken by slicing the breasts in half and pounding thinly with a meat mallet. Season with salt and pepper and set aside.

Prepare the breading station. In one bowl add the flour, Italian seasoning, garlic powder and a pinch of salt, mix with a fork. In another bowl, add the bread crumbs and parmesan cheese and mix to combine. In the third bowl, whisk together the eggs and 2 tbsp of water to make the egg wash.

Bread the chicken. Dip the chicken into the egg wash, then coat in the flour, then back into the egg wash, and finally in the panko. Do this with all of the cutlets.

Heat up a stainless steel pan or cast iron skillet, add a thin layer of avocado oil all over. Once hot, pan fry the cutlets, working in batches to not overcrowd the pan. Cook for 1-2 minutes per side, until golden brown and flip, do the same on the other side. Remove from the pan and place on a wire rack over a sheet tray. Do this with all the chicken.

Transfer the sheet tray to the oven and bake for 5-8 minutes, until an internal meat thermometer reads 155°F. Remove from the oven and set aside to serve.

While the chicken is in the oven, make the dipping sauce. In a small pot over medium heat, add the butter. Once the butter is melted and bubbling, add the garlic and stir for one minute. Turn off the heat, then stir in the remainder of the ingredients. Serve with the chicken and enjoy.