1. Preheat oven to 350 degrees Fahrenheit. Grease pan with one tablespoon oil.
2. Beat egg in a small bowl and set aside. Combine panko, lemon zest, garlic powder, salt and parsley in a medium bowl.
3. Dip chicken cutlets into beaten egg, then press into panko to coat.
4. Place into oiled pan and drizzle with remaining one and a half tablespoons avocado oil.
5. Cook for 15 to 20 minutes on each side, depending on thickness, or until well done and golden.