Directions1.
Preheat your oven to 375°F / 190°C.
Place one chicken breast between two sheets of parchment paper and use a meat mallet to pound it to an even ½-inch thickness.
Repeat with the remaining chicken breasts. 2.
Set up your breading station.
In a shallow bowl, place the beaten egg.
In a separate shallow dish, combine the almond flour, grated Parmesan, dried parsley, paprika, garlic powder, salt, and pepper.
Mix well. 3.
Dip each pounded chicken breast first into the egg, then press it firmly into the almond flour mixture to coat both sides.
Heat the oil in a large skillet over medium-high heat. Pan-fry the chicken for 2-3 minutes per side until golden brown.
Work in batches if needed. 4.
Spread ½ cup of the tomato sauce on the bottom of a 9x13-inch casserole dish.
Arrange the pan-fried chicken breasts in a single layer over the sauce. 5.
Top the chicken with the remaining tomato sauce and cover with the mozzarella cheese slices. 6.
Bake for 15-20 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
Garnish with fresh parsley and serve immediately.
Don't skip pounding the chicken. This not only tenderizes the meat but also ensures it cooks evenly and quickly in the oven.
When pan-frying, cook the chicken in batches if necessary. Overcrowding the pan will lower the oil temperature, causing the chicken to steam instead of fry, resulting in a soggy crust.
