Place chicken breasts between plastic wrap and pound them to about 1/4 inch thickness. If the breasts are thick, slice them in half horizontally for even pieces.

In a shallow bowl, combine gluten-free flour, salt, and pepper. In a separate bowl, whisk together the egg and water. On a plate, mix gluten-free breadcrumbs with dried Italian seasoning and garlic powder.

Dunk each chicken piece first into the flour, then into the egg mixture, and finally into the breadcrumb mixture, ensuring a complete and even coat.

In a skillet, warm a thin layer of olive oil over medium heat. Cook the coated chicken cutlets for 3-4 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F.

Transfer the cutlets to a paper towel-lined plate to drain excess oil. Serve warm, with parsley on top and an optional lemon wedge on the side for squeezing.