Ingredients:

  • 4 (approx. 180g / 6 oz each) Boneless, skinless chicken breasts (pounded thin into cutlets)
  • 1 tsp Kosher salt (plus extra for seasoning)
  • ½ tsp Black pepper
  • 2 Tbsp Olive oil (for searing)
  • 2 large eggs, whisked with 1 Tbsp water or heavy cream
  • ½ cup Blanched almond flour (fine grind)
  • ½ cup Finely grated Parmesan cheese (freshly grated is best)
  • 1 tsp Dried oregano
  • ½ tsp Garlic powder
  • 1 cup Sugar-free crushed tomatoes or passata
  • 2 cloves Garlic, minced
  • ½ tsp Dried basil
  • ¼ tsp Red pepper flakes (optional, for a kick)
  • 1 cup Freshly grated low-moisture Mozzarella cheese
  • ¼ cup Extra grated Parmesan cheese (for topping)
  • 1 Tbsp Fresh basil or parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a baking dish. Place chicken breasts between two sheets of parchment paper and pound them evenly to about ½-inch (1.25 cm) thickness. Season both sides of the cutlets lightly with salt and pepper.
  2. Set Up the Breading Station: Whisk the eggs and water/cream in the first shallow dish. In the second dish, combine the almond flour, ½ cup Parmesan, oregano, and garlic powder. Mix thoroughly. Dredge each cutlet first in the egg wash, ensuring it’s fully coated. Immediately press the cutlet firmly into the dry breading mix on both sides until coated. Shake off excess.
  3. Sear the Cutlets: Heat the olive oil in a large skillet over medium-high heat. Sear 2 cutlets at a time for 2 to 3 minutes per side until beautifully golden brown and crispy. They do not need to be cooked through. Remove the seared cutlets and place them directly into the prepared baking dish.
  4. Assemble and Bake: Briefly sauté the minced garlic and red pepper flakes (if using) for 30 seconds. Stir in the crushed tomatoes and dried basil; simmer for 2 minutes to heat through. Spoon 2-3 tablespoons of the sauce evenly over each seared cutlet. Top generously with the grated Mozzarella and finish with a sprinkle of the extra Parmesan. Bake for 12 to 15 minutes, or until the cheese is melted, bubbly, and the internal temperature of the chicken reaches 165°F (74°C).
  5. Finish and Serve: Remove from oven and let rest for 5 minutes. Garnish generously with fresh chopped basil or parsley. Serve immediately.