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In a bowl, mix the ground meat with salt, garlic powder, oregano, basil, rosemary, chili flakes, and onion powder until just combined.
Let it sit for a few minutes while you prep.
Lay out a large sheet of parchment paper and generously sprinkle it with flour.
Place the meat on top and press into a very thin, large oval—like a pounded chicken cutlet.
It should be big enough to nearly fill a sheet pan.
Lightly sprinkle flour over the top surface.
Brush the surface with egg wash.
Cover completely with panko breadcrumbs—press gently so they adhere.
Spray with avocado oil until the breadcrumbs are fully hydrated.
Place another large sheet of parchment on top and carefully flip.
Remove the top parchment so the uncoated side is facing up.
Brush with egg wash, then fully coat with panko, pressing gently.
Spray again with avocado oil until the breadcrumbs are fully hydrated.
Lightly spray or brush a large sheet pan with avocado oil.
Carefully transfer the cutlet from the parchment onto the sheet pan.
Bake at 450°F in a convection oven or air fry for 15 minutes.
Broil for 4–5 minutes, until deeply golden brown and crispy. Watch it closely.
Remove from the oven and immediately sprinkle with flaky sea salt.
Let it rest for 1–2 minutes, then slice.