Pat chicken dry and season generously with salt and pepper.
In a bowl whisk together the egg and water.
In a shallow bowl or plate, whisk together almond flour and seasoning.
Dredge chicken in egg mixture, then into breading mixture.
Bake: Preheat oven 350ºF. Line a baking sheet with parchment paper and place chicken cutlets on. Drizzle with olive oil and bake for 25 minutes, flipping halfway through, until golden brown and no pink remains. Fry: Heat avocado oil in a skillet. Once hot, add chicken cutlets. Cook for 5-8 minutes on both sides until golden brown and no pink remains.
Place chicken cutlets on a baking sheet. Top with marinara sauce and cheese. Bake for 5-8 minutes at 350ºF until cheese is melted.
Serve with zucchini noodles or gluten-free pasta of choice (not low-carb)! Two brands I love are: Jovial and Tinkyada.