Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.

Slice your chicken breasts carefully down the center creating two thin cutlets from each breast.

Sprinkle all seasonings including sea salt and pepper evenly over both sides of all the chicken cutlets then rub seasonings into the chicken cutlets.

In a small food processor or high-speed blender add your almonds then pulse until minced and nicely crumbled, but not made into flour. Some texture will help the cutlets get that crispy crust!

Whisk together the minced almonds with the ground parmesan cheese until well combined.

Dredge each seasoned chicken cutlet very lightly into the GF flour to coat both sides, shake off any excess flour, then dip into the beaten eggs and allow the excess to drip off.

Next, dip into your parmesan-almond mixture and gently press to adhere the crumbs on both sides. Set aside on a plate and repeat this process with all of your remaining chicken cutlets.

Preheat 1 tablespoon of your oil in a large skillet over medium heat.

Cook 2-3 chicken cutlets per batch, until nicely golden-brown and crisp, but not entirely cooked through. About 2 minutes on each side. Repeat this process adding fresh oil to each batch.

Transfer all chicken to your prepared sheet pan once they are golden brown.

Place this sheet pan in the oven and bake at 400 degrees f. for 15 minutes, or just until the internal temperature reads 165 degrees f.

Sprinkle with freshly chopped parsley and serve immediately with a squeeze of fresh lemon juice.

Enjoy!