Prep the chicken: Slice each chicken breast horizontally to make 4 thinner cutlets. Pat dry. Season both sides with salt, pepper, garlic powder, and onion powder. Thinner pieces cook faster and stay juicier.

Set up your dredging station: In one shallow bowl, whisk eggs with water. In a second bowl, mix almond flour, whole-wheat breadcrumbs, 2 tablespoons Parmesan, oregano, basil, a pinch of salt, and a pinch of red pepper flakes if you like heat.

Bread the cutlets: Dip each piece in egg, let excess drip, then press into the breadcrumb mixture to coat both sides. Set on a parchment-lined sheet pan. Lightly spray both sides with olive oil spray, or drizzle a small amount of olive oil and rub to coat.

Preheat and bake: Heat the oven to 425°F (220°C). Bake the chicken for 12–15 minutes, flipping once halfway. You want a light golden color and an internal temp of about 155°F at this stage, since it will finish under the broiler.

Sauce it right: Spoon a thin layer of marinara over each cutlet—just enough to coat the top without soaking the crust. Too much sauce can make it soggy.

Add the cheese: Sprinkle each piece with mozzarella and a little extra Parmesan. Don’t mound it too high; an even layer melts best.

Broil to finish: Switch the oven to broil. Broil the chicken on the middle rack for 2–4 minutes, until the cheese is melted, bubbling, and just starting to brown. Watch closely—broilers go from perfect to burnt fast.

Rest and garnish: Let the chicken rest for 3–5 minutes to set the cheese. Top with torn basil or chopped parsley for a fresh finish.

Serve smart: Pair with steamed vegetables or zucchini noodles for a lighter plate, or go classic with a small side of whole-wheat spaghetti for extra fiber.