Prep the chicken. Slice each chicken breast horizontally to make 4 thinner cutlets. If needed, pound to even thickness—about 1/2 inch—so they cook evenly. Pat dry with paper towels.

Season lightly. Sprinkle both sides with a pinch of salt and pepper. This simple step boosts flavor under the coating.

Make the coating. In a shallow bowl, combine almond flour, grated Parmesan, crushed pork rinds (if using), Italian seasoning, garlic powder, onion powder, salt, and pepper. Stir to blend well.

Mix the egg wash. In another shallow bowl, whisk eggs with the heavy cream until smooth.

Preheat the air fryer. Set to 375°F (190°C) for at least 3 minutes. A hot basket helps the coating crisp sooner.

Coat the chicken. Dip each cutlet into the egg wash, letting excess drip off. Press into the almond-Parmesan mixture to coat thoroughly. Press firmly so the crust adheres.

Oil the basket and chicken. Lightly mist or brush the air fryer basket with oil. Place the coated cutlets in a single layer, not touching. Lightly mist the tops of the cutlets too. Work in batches if needed.

Air fry the first side. Cook at 375°F for 6–7 minutes. The coating should set and begin to brown.

Flip and finish. Carefully flip each cutlet. Air fry another 5–6 minutes, until the chicken is cooked through and the crust is golden. Internal temp should reach 165°F (74°C).

Add sauce and cheese. Spoon a thin layer of marinara over each cutlet (about 2 tablespoons). Top with shredded mozzarella and a sprinkle of extra Parmesan.

Melt and bubble. Return to the air fryer for 2–3 minutes at 375°F, just until the cheese melts and starts to brown.

Garnish and serve. Rest for 2 minutes. Scatter with fresh basil or parsley if you like. Serve with zucchini noodles, cauliflower rice, or a simple green salad.