Step 1
Heat 1 tablespoon olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until tender about 5 minutes. Pour in crushed tomatoes and water. Bring to a boil; reduce heat and stir in tomato paste.
Step 2
Fill empty tomato paste can with hot water; stir with a spoon to release any tomato paste left in the can. Pour into the pot. Add 1 teaspoon basil 1 teaspoon oregano 1 teaspoon parsley 1 teaspoon salt black pepper and red pepper flakes. Simmer sauce until flavors combine 30 minutes to 1 hour. Cover and keep warm.
Step 3
Preheat oven to 350 degrees F (175 degrees C).
Step 4
Place chicken breast cutlets between 2 sheets of heavy plastic on a solid level surface; firmly pound with the smooth side of a meat mallet to 1/4-inch thickness. Season on both sides with salt and pepper.
Step 5
Mix almond flour tapioca flour 2 teaspoons parsley 1 teaspoon basil thyme and 1/2 teaspoon oregano together in a shallow bowl.
Step 6
Whisk eggs in a shallow bowl. Dip chicken cutlets in whisked eggs to coat both sides. Dredge in almond flour mixture on both sides.
Step 7
Heat 1/4 cup olive oil in a large skillet over medium-high heat. Cook chicken cutlets in batches until browned about 3 minutes per side. Drain on paper towels.
Step 8
Cover a large baking pan with a thin layer of tomato sauce; arrange chicken on top. Spoon some sauce over each cutlet. Sprinkle Parmesan cheese on top.
Step 9
Bake in the preheated oven until chicken is no longer pink in the center about 20 minutes.