1-Pat chicken dry and slice: Pat chicken breasts completely dry with paper towels, then slice each breast horizontally to create two thinner cutlets.

2-Season the chicken: Season both sides of the cutlets evenly with Italian seasoning, garlic powder, salt, and black pepper.

3-Make the egg wash: In a shallow bowl, whisk the eggs with the minced garlic clove until fully combined.

4-Prepare the coating mixture: In a separate shallow dish, stir together the freshly grated Parmesan cheese and superfine almond flour.

5-Coat the chicken: Dip each seasoned cutlet into the egg wash, let any excess drip off, then press firmly into the Parmesan-almond mixture on both sides to ensure an even coating.

6-Heat the skillet: Heat a non-stick skillet over medium-high heat with the olive oil and butter until the oil shimmers.

7-Cook the chicken: Place the coated cutlets in the skillet in a single layer, cook for 4 minutes without moving until golden brown, then flip and cook an additional 4 minutes until the internal temperature reaches 165°F.

8-Rest and serve: Transfer the cooked chicken to a plate and let it rest for 5 minutes to lock in the juices before serving.