Crispy GF Chicken

Butterfly chicken breasts by cutting in half, cover with plastic wrap and pound thin (~1/2 inch thick). In a large dish whisk together eggs, mustard, and a small amount of water. Place chicken breasts in egg marinade. Add gluten free breadcrumbs to a large bowl with 1/2 tsp garlic, onion powder, and Italian seasoning. Add grated Parmesan cheese and salt and pepper to taste. Remove chicken from egg dish and coat evenly with breadcrumbs. Heat a large skillet (I use cast iron) to medium heat. Add a good amount to avocado oil or other high heat cooking oil. Place coated chicken in pan and cook for about 5-6 minutes on each side until cooked through. Repeat with remaining chicken.