Prep the chicken. If using whole breasts, slice them in half horizontally to make thin cutlets. Pat dry with paper towels. Thinner pieces cook faster and stay juicy.

Mix the coating. In a shallow bowl, combine almond flour, grated Parmesan, garlic powder, onion powder, Italian seasoning, smoked paprika, salt, and pepper. Stir well to break up any clumps.

Set up the dredge. In a second bowl, whisk eggs with 1 tablespoon of water. Keep bowls side by side for an easy assembly line.

Coat the chicken. Dip each cutlet in the egg wash, letting excess drip off. Press into the Parmesan-almond mixture, coating both sides. Press firmly so the crust adheres. Place on a plate to rest 5 minutes.

Pan-fry option. Heat 2 tablespoons oil in a large skillet over medium to medium-high heat. When shimmering, add cutlets without crowding. Cook 3–4 minutes per side until golden and the internal temperature reaches 165°F (74°C). Add more oil as needed for remaining batches.

Air fryer option. Preheat to 400°F (205°C). Lightly spray the basket. Arrange cutlets in a single layer and mist tops with oil. Air fry 8–10 minutes, flipping halfway, until crisp and cooked through.

Oven option. Preheat to 425°F (220°C). Line a sheet pan with parchment and set a wire rack on top. Place coated cutlets on the rack, spray lightly with oil, and bake 15–18 minutes, flipping once, until crisp and done.

Finish and serve. Let rest 2–3 minutes. Squeeze with lemon and sprinkle parsley if you like. Serve hot with a crisp salad, roasted veggies, or cauliflower mash.