Prep the chicken: If using breasts, slice them horizontally into even cutlets. Pat dry with paper towels. This helps the coating stick and encourages browning.

Season generously: Sprinkle both sides with salt and pepper. Let the chicken sit at room temperature for 10–15 minutes while you prep the coating.

Make the coating: In a shallow bowl, combine almond flour, 3/4 cup grated Parmesan, Italian seasoning, garlic powder, and onion powder. In another bowl, beat the eggs.

Coat the chicken: Dip each cutlet in the egg, let excess drip off, then press into the almond-Parmesan mixture to coat both sides. Set aside on a plate.

Pan-sear for crunch: Heat oil in a large skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden. You don’t need to cook it through here—it will finish in the oven.

Assemble the bake: Preheat the oven to 400°F (200°C). Spread about 1/2 cup marinara in the bottom of a 9x13-inch baking dish. Arrange the seared cutlets in a single layer on top.

Sauce and cheese: Spoon the remaining marinara over the chicken (don’t drown it), then sprinkle with shredded mozzarella and the remaining 1/4 cup grated Parmesan. Add a pinch of red pepper flakes if you like.

Bake until bubbly: Bake for 15–20 minutes, until the cheese is melted and the sauce is bubbling. The chicken should reach an internal temperature of 165°F (74°C).

Broil for color: Switch to broil for 2–3 minutes to brown the top. Watch closely so it doesn’t burn.

Rest and garnish: Let it rest 5 minutes. Sprinkle with chopped basil or parsley before serving.

Serve smart: Pair with zucchini noodles, roasted broccoli, sautéed spinach, or a simple salad to keep it keto.