Prep the chicken. Slice each chicken breast horizontally to create two thinner cutlets. If needed, pound to an even 1/2-inch thickness between sheets of parchment. Pat dry and season both sides with salt and pepper.

Set up your coating station. In one shallow bowl, whisk the eggs. In a second bowl, combine almond flour, grated Parmesan, Italian seasoning, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Coat the chicken. Dip each cutlet into the egg, letting excess drip off. Press into the almond-Parmesan mix, coating both sides. Set on a plate to rest for 5 minutes; this helps the crust stick.

Preheat and prepare. Heat the oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish. Warm 2 tablespoons of oil in a large skillet over medium heat.

Pan-sear for color. Working in batches, sear coated cutlets 2–3 minutes per side, just until golden. Add more oil as needed. You’re not fully cooking them yet—just building a crisp crust.

Layer and bake. Spread a thin layer of marinara in the baking dish. Nestle the cutlets on top. Spoon sauce over each piece, leaving some edges exposed for crispness. Sprinkle mozzarella evenly over the chicken.

Bake until bubbly. Bake 12–15 minutes, or until the chicken reaches 165°F (74°C) internally and the cheese is melted and starting to brown at the edges.

Finish and serve. Let rest 3–5 minutes. Top with chopped basil or parsley and a pinch of red pepper flakes, if you like. Serve with sautéed zucchini noodles, roasted broccoli, or a crisp side salad.