-
Begin by making the sauce. In a large saucepan over medium heat, add the oil and onions. Sauté for 2-3 minutes until they begin to soften.
-
Add the garlic and cook for another minute before pouring in the canned tomatoes. Also, throw in the whole basil bunch, reserving some leaves for garnish.
-
Simmer the sauce on low while you make the chicken.
-
Butterfly your chicken breasts and season to taste with salt and pepper. Pour the almond flour and Parmesan into a bowl and mix. In another bowl, crack the eggs and whisk.
-
Dip each butterflied chicken into the almond flour mixture, followed by egg, and once again into the almond flour. Set the chicken aside on a plate.
-
Heat a large cast-iron skillet over medium heat and add olive oil. Once hot, add the chicken cutlets and cook 6-8 minutes per side, depending on size.
-
Once cooked, remove the chicken to a wire rack. Preheat the oven to 350 F.
-
On a baking sheet, lay out the chicken. Top with cheese and a few spoonful of tomato sauce. Bake in the oven until the cheese melts and turns lightly browned.
