Take your chicken breasts and thinly slice them. Season with salt and set aside.

Prepare one shallow bowl with 2 whisked eggs, and another bowl with seasoned almond flour. I use 1 tbsp paprika, parsley, and salt.

Dip your breasts in the egg mixture, then flour, then set aside.

On medium high heat, in a layer of olive oil (or avocado) cook the breasts 3-4 minutes each side. Adjust cooking time if needed. Make sure to add the chicken to the pan when it's already hot.