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Season the ground chicken and mix it well. Shape it into a large meatball.
Prepare two pieces of parchment paper and a sheet pan for easy cleanup.
Sprinkle flour on the surface to create a non-stick layer. Press the meatball into the flour.
Remove any excess flour by pushing it onto the sheet pan.
Brush a thin layer of egg wash over the surface of the meatball.
Spread bread crumbs on top and press them down to adhere.
Generously spray the bread crumbs with avocado oil to keep them moist.
Center the cutlet and place another piece of parchment on top. Lightly fold the top and bottom of the parchment and pinch the sides to seal it.
Carefully flip the cutlet and repeat the process on the other side, removing any excess bread crumbs.
Lightly oil the sheet pan to coat it.
Lift the parchment paper, guiding one hand underneath the cutlet, and place it on the sheet pan.
Bake in a preheated oven at 450°F for about 15 minutes, then broil to finish.