Prep the chicken: Slice each chicken breast horizontally to make 4 thin cutlets. Pat dry. Season both sides with half the salt and pepper.

Set up your breading station: In one shallow bowl, whisk the eggs and heavy cream. In a second bowl, mix almond flour, grated Parmesan, garlic powder, Italian seasoning, and the remaining salt and pepper.

Bread the chicken: Dip each cutlet into the egg wash, let excess drip off, then press into the almond-Parmesan mixture. Coat well, pressing to help it adhere. Set on a plate.

Preheat the oven: Heat to 400°F (200°C). Line a baking sheet with parchment or set out an oven-safe skillet.

Pan-fry for crispiness: Heat the oil in a large skillet over medium to medium-high heat. When shimmering, add the cutlets in batches. Cook 2–3 minutes per side until golden brown. Transfer to the baking sheet or keep in the oven-safe skillet.

Add sauce and cheese: Spoon a thin layer of marinara over each cutlet—just enough to cover the top without soaking the crust. Sprinkle with mozzarella.

Bake to melt and finish: Bake 8–10 minutes, until the chicken is cooked through and the cheese is bubbly and lightly browned. If you like it extra toasty, broil for 1–2 minutes at the end. Internal temperature should reach 165°F (74°C).

Garnish and serve: Let rest for 3 minutes. Top with fresh basil and a pinch of red pepper flakes if you like a little heat.