Once these are out of the oven, the entire tray vanishes before I can even have a taste.

Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.

In a shallow bowl, mix together the Parmesan cheese, almond flour, garlic powder, onion powder, paprika, salt, and pepper.

In another bowl, beat the eggs until smooth.

Dip each chicken fillet into the egg mixture, ensuring it’s fully coated, then press it into the Parmesan mixture, covering all sides.

Heat the olive oil in a large skillet over medium-high heat.

Fry the chicken fillets in the skillet for about 3-4 minutes on each side, or until they are golden brown.

Transfer the chicken to the prepared baking tray and bake in the oven for 10-15 minutes, or until the chicken is cooked through.

Remove from the oven and let rest for a few minutes before serving.

For a spicier kick, add a pinch of cayenne pepper to the Parmesan mixture. If you prefer a different cheese, try using Pecorino Romano for a sharper flavor. You can also add some chopped fresh herbs like parsley or basil to the coating for an extra layer of flavor. For those who are nut-free, replace almond flour with crushed pork rinds for a similar low-carb effect.