Prep the chicken: If using full chicken breasts, slice horizontally into thin cutlets. Pat dry with paper towels. This helps the coating stick and ensures a crisp finish.

Set up dredging station: In one shallow bowl, whisk the egg and heavy cream. In another, combine almond flour, Parmesan, garlic powder, onion powder, paprika, oregano, salt, and pepper.

Coat the chicken: Dip each cutlet in the egg mixture, let excess drip off, then press into the almond flour mixture. Coat both sides well and shake off any loose bits. Place on a plate to rest for 5 minutes so the crust adheres.

Pan-fry method: Heat a large skillet over medium heat and add 2–3 tablespoons oil. When shimmering, cook chicken in batches, 3–4 minutes per side, until golden and internal temp reaches 165°F (74°C). Add more oil as needed. Transfer to a wire rack over a sheet pan to stay crisp.

Oven method: Heat oven to 425°F (220°C). Place coated cutlets on a parchment-lined sheet pan set with a wire rack. Lightly mist or brush with oil. Bake 12–16 minutes, flipping halfway, until crisp and cooked through.

Air fryer method: Heat air fryer to 390°F (200°C). Spray the basket, arrange chicken in a single layer, spray tops lightly, and cook 8–10 minutes, flipping once, until golden and done.

Finish and serve: Squeeze lemon over the hot chicken and sprinkle with parsley. Taste and add a pinch of salt if needed. Serve with a simple side like arugula salad, roasted broccoli, or cauliflower mash.