Slice each chicken breast in half horizontally to make four fillets. Season both sides of the chicken with Italian seasoning, onion powder, salt, and pepper.

In a shallow bowl, whisk together the eggs, minced garlic, and Italian seasoning. Season the mixture lightly with salt and pepper for added flavor.

Place the seasoned chicken pieces into the egg wash and let them marinate for about 10 minutes.

In a separate shallow bowl, combine fresh grated parmesan cheese and almond flour.

Take each marinated chicken piece and dredge it in the parmesan mixture. Press firmly to ensure the coating adheres well.

Heat olive oil and butter in a non-stick skillet over medium-high heat until melted and shimmering.

Fry two pieces of chicken at a time for about four minutes without moving them. Flip them over and cook until fully done.

Optionally, you can use an air fryer at 400°F (200°C) and air fry the chicken for seven minutes on one side, then flip and cook for an additional 3-4 minutes.

Serve the crispy parmesan crusted chicken alongside buttery cauliflower mash.