Pound the chicken breasts to about 1/4-inch thickness. Season both sides with salt.

Lightly coat each chicken breast with almond flour.

In a bowl, whisk the eggs. In a separate bowl, mix remaining almond flour, Parmesan cheese, garlic powder, and onion powder.

Dip each chicken breast into the egg, letting excess drip off, then coat in the Parmesan almond flour mixture.

Heat oil in a non-stick pan over medium heat. Fry chicken for 2–3 minutes per side until golden. Transfer to a paper-towel-lined plate.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Place chicken on the baking sheet. Top each piece with marinara sauce, mozzarella slices, and Parmesan cheese.

Bake for 10–15 minutes, until cheese is melted and lightly golden.

Serve immediately.