Preheat oven to 375F
Line a large baking sheet with parchment paper
Remove Chicken from packaging, rinse in cold water, and pat dry with a paper towel
Pour pork rind crumbles into a wide bowl
Pour scrambled eggs into a another wide bowl
Season each cutlet with the salt, pepper, garlic powder blend, then dunk it in the eggs, let any extra yolk drip off, and then dunk the cutlet in the pork rind crumbles. Push the crumbles into both sides of each cutlet, then place it gently on a parchment lined baking sheet. Repeat for all cutlets
Keep the cutlets on one side of the pan, then pour the frozen broccoli florets in the middle and the cauliflower gnocchi on to the other side of the pan.
Season the broccoli with olive oil, salt, garlic powder, and black pepper. Season the gnocchi with a little olive oil, garlic powder, and black pepper. The gnocchi already has salt in it, so it does not need additional salt, unless you prefer it that way.
Bake everything together for 25 minutes, then remove from oven, add sauce and cheese to the cutlets.
Put back in the oven for an additional 15 to 20 minutes, or until cheese is nicely browned, and broccoli has a slight char.
Remove from oven, arrange on plate, and add warm sauce on top of the gnocchi. Enjoy!