Combine flour, 1 teaspoon each garlic powder and italian seasoning and 1/4 teaspoon of salt in a shallow bowl. In another shallow bowl, lightly beat the eggs with 1/4 teaspoon of salt. In a third shallow bowl, combine breadcrumbs, parmesan cheese red chili flakes, 1/4 teaspoon salt and the remaining garlic powder and italian seasoning.

Place chicken breast on a cutting board and cover with a sheet of parchment paper or plastic wrap, beat with a meat mallet until the chicken breast is even in thickness (about 1/4 inch thickness is ideal)

Lightly season chicken breast with salt and pepper on both sides and then dredge the seasoned chicken in the flour, then dip in the egg and coat with the breadcrumb mixture, pressing firmly to ensure it adheres.

Heat a cast iron skillet or dutch oven over medium low heat, add the avocado oil and allow oil to heat up until just sizzling. Using tongs, lower chicken into the hot oil and allow to cook undisturbed for 2-3 minutes. Once the breading is turning golden brown on the edges, it's time to flip. Carefully flip the chicken cutlet with tongs, then cook another 1.5-2 minutes.

Remove chicken to a paper towel lined plate to drain. Check the internal temperature with a digital meat thermometer - chicken should be between 160-165*. If the chicken needs to cook longer, put it in an oven on low heat (300*) until internal temperature is reached. Repeat for each chicken cutlet.

In a medium bowl, toss the arugula with olive oil, lemon juice and a pinch of salt.

Starting with your chicken cutlet on the bottom, top with 2 slices of tomatoes, then pile on the arugula. Carefully slice the ball of burrata in half and place one half on top of each cutlet.