Preheat oven to 400F.
Pat the chicken dry then lightly salt and pepper each side.
In a shallow bowl, whisk the eggs. You can add a little mayo if you want more moisture for the chicken.
In another shallow bowl, add the almond flour, breadcrumbs, parmesan, and Italian seasoning.
In a large skillet, heat some oil. A good 2 tablespoons
Lightly flour each side of the chicken and shake off any extra.
Dip the chicken in the eggs, let any excess drip off, then press into the breadcrumbs. Make sure to firmly press. If you can let the chicken sit and rest for about 15 minutes, do it. Otherwise go straight to frying.
Place in the skillet and cook for about 3 minutes per side. You will have to work in a couple batches. Place on a greased or parchment lined baking sheet. Bake for 7 minutes. I like to serve this with potatoes and green beans.