Lightly season both sides of chicken with salt and pepper to taste.
In a large shallow bowl, whisk two eggs. In another large shallow bowl, combine. almond flour, granulated garlic, granulated onion, paprika and 1 tsp of salt
Heat avocado oil (about 1/2 inch deep) in a skillet over medium-high heat.
While oil is heating, working with one chicken cutlet at a time, dip chicken into the beaten eggs. Let any excess egg drip off. Next, coat the chicken in the almond flour mixture on both sides and add to a plate. Repeat this process with the remaining three cutlets.
Once oil is hot, add breaded cutlets to skillet and cook in batches (two at a time) for 8 minutes, 4 minutes on the first side and 4 minutes on the second side. Remove chicken cutlets from the oil and drain on a paper towel-lined plate. Enjoy!
