Pat the chicken breasts dry with paper towels then slice them into 3/4 – 1" wide strips. You should get 4 slices per 8oz chicken breast.

Working one at a time, place a strip CUT SIDE UP on a cutting board then cover with a piece of plastic wrap. Use a meat mallet to gently pound the strip down and out as thin as possible without tearing the chicken. Transfer to a large platter or half sheet pan then repeat with the remaining chicken strips. Season both sides of each cutlet lightly with salt and pepper then refrigerate while you set up the breading station.

To a shallow bowl, add the gluten-free flour then season lightly with salt and pepper and stir with a fork to combine.

To another shallow bowl, add the breadcrumbs, parmesan cheese, dried parsley, dried basil, and garlic powder then season lightly with salt and pepper and stir with the fork to combine.

To a third shallow bowl add the eggs and 1 Tablespoon water then season lightly with salt and pepper and whisk with the fork to combine.

Line the bowls up in the following order: flour, eggs, breadcrumbs.

Use your left hand to dip one cutlet at a time into the seasoned flour then shake off any excess. Place it into the egg mixture.

Use your right hand to coat both sides of the cutlet in the egg mixture then let the excess drip off. Place it in the breadcrumb mixture.