Mix Italian seasoning, garlic powder, salt and pepper, parmesan, and almond flour together in a shallow bowl.
Whisk the egg in a separate shallow bowl.
Dredge each chicken cutlet in the egg, letting the excess drip off into the bowl. Then, dip in the parmesan mixture, pressing down to make sure the crust sticks. Set chicken aside.
Heat the oil in a large skillet over medium high heat. Cook the chicken in the oil 2-3 minutes on each side, or until cooked through. Do not move the chicken around in the pan except to flip it when one side is crispy!
Notes
Don't forget the chicken shouldn't move around in the pan- It should just stay still until it gets crispy and then flip to avoid the crust sliding off!