1. Place the chicken breasts in between sheets of plastic wrap and pound to a 1/4 inch thickness. Pat dry with a paper towel. Season with salt and pepper on both sides.
2. Prepare 3 bowls for the crust. For the first bowl, add 1/4 cup of almond flour and 1/4 cup grated parmesan cheese. Mix to combine. For the second bowl whisk egg whites until foamy. The third bowl, mix 1 tablespoon of almond flour mixed with shredded parmesan cheese.
3. First, add a chicken cutlet in the first bowl to coat with almond flour and grated parmesan cheese. Dust all over. Then dip in the egg whites. Finally dredge in the shredded parmesan cheese mixture until coated all over. Repeat with remaining chicken cutlets.