Chicken Parm.

**Can be made gluten-free. Just sub the flour for gluten-free flour and bread crumbs for gluten-free bread crumbs.

1Take scallopini patties out of the freezer to thaw while you're preparing the other steps.
2In a small bowl, mix flour, garlic powder, onion powder, dried parsley, sea salt and ground black pepper.
3Pour cashew milk into another small bowl.
4Pour bread crumbs into a third small bowl.
5In a medium frying pan, heat oil (enough to cover the bottom of the pan) over medium-high heat.
6Dip one piece of Gardein scallopini into the flour bowl. Make sure its coated, then shake off any access flour.
7Dip the piece of scallopini into the cashew milk, making sure its coated with no dry spots.
8Then dip the piece of scallopini into the bread crumb mixture. Covering the scallopini, then shake any access bread crumbs off.
9Place the scallopini into the frying pan and cook until bottom is golden brown, about 3-4 minutes.
10Then flip and cook until the other side is golden brown.
11Repeat until all scallopini pieces are done.
12Serve with pasta, mashed potatoes and gravy, broccoli, spinach, or whatever you have leftover in your fridge.