Slice the chicken breasts horizontally on a cutting board to make thinner cutlets, then season both sides with Italian seasoning, garlic powder, salt, and pepper. The thinner pieces should look even in thickness so they cook quickly and brown before the coating has a chance to burn.

Stir the parmesan cheese and almond flour together in a shallow bowl, and whisk the eggs in a second bowl. The cheese mixture should look evenly blended so each cutlet gets both the crisping cheese and the gap-filling almond flour.

Dip each chicken cutlet in the eggs, then press it into the parmesan mixture until coated, shaking off any loose excess before setting it aside. A well-coated cutlet should have a full, even layer with no wet bare patches showing through.

Heat the olive oil in a large non-stick heavy duty pan, add the cutlets in a single layer, and cook for 5 to 6 minutes per side until golden and crisp, then repeat with the remaining cutlets. Wait for the rich smell of toasted cheese, a deep golden ring at the edges, and a crust that releases easily before flipping, and cook until the chicken reaches 165 °F.