Preheat oven to 350°F. Spray a baking sheet or baking dish with nonstick cooking spray and set aside.

If using thin sliced chicken breasts you just need to cut them into uniform pieces. If they come in long pieces you could cut them in half to make them easier to handle.

If using regular chicken breast, cut in half like you would a bagel and then place both pieces in a ziplock bag and pound thin with a meat tenderizer mallet or heavy skillet. You want thin, uniform pieces. Do this with all the chicken.

Place the cutlets on a plate or platter and sprinkle salt and pepper all over.

Put the almond flour in a large shallow bowl or dish. Dredge your chicken pieces in it and coat each side. Place the breaded pieces back on the platter or plate.

In a separate large shallow bowl or dish, beat the eggs, water and Romano cheese together and set aside.

Heat a large nonstick skillets to medium high. Add 2 tablespoons of olive oil and 1 tablespoon of butter and heat until sizzling.

Dip the chicken breasts in the egg mixture then quickly place in the pan. I like to have the plate of cutlets next to the stove and then I hold the bowl of batter over the skillet. That way you can quickly drop them in with little mess.

Do not crowd the pan but put in as many pieces as you can. You will have to do this in batches.

Cook the chicken on both sides until golden brown. Just a few minutes of browning on each side. Then place the pieces into the prepared baking dish or baking sheet.

When you have finished with all the chicken, place it in the oven and cook for 5-10 minutes. If they are thick it might take up to 10 minutes. The internal temperature should be 165°F when using a digital meat thermometer.

While they are baking take out a small sauce pan and heat to medium heat. Melt 2 tablespoons of butter and the juice of one lemon. Simmer for a minute or two. When the chicken is done, spoon the sauce over the finished chicken.

Garnish with fresh parsley and serve with extra lemon wedges. Both are optional.