Season the chicken breasts on both sides with salt and pepper.
Combine the almond meal, 1/4 tsp salt, dried herbs, and garlic powder on a plate. Put the beaten egg or egg whites in a shallow bowl.
Dip one side of the chicken breasts in the egg, then the almond meal, shaking off the excess each time. Almond meal likes to clump up so be sure to knock off excess so that you have a thin, even coating.
Heat a layer of olive oil in a large skillet over medium-high heat until the oil is shimmering. Spray or brush the breaded side of the cutlets with a thin layer of oil as well. Cook breaded-side down until crisp and browned. Flip cutlets, adding more oil if necessary. Reduce heat to medium-low and cook until juices run clear and chicken is no longer pink. You can cover for part of the time if you would like, though if you do so you might have to re-sear the breaded side for a minute to crisp it back up.
Heat the broiler. Meanwhile, arrange chicken breasts breaded side up on a lightly oiled baking sheet. Top each with a tablespoon of tomato sauce, a layer of mozzarella, and about 1/2 Tbs parmesan. Broil for about 2 minutes or until golden brown, keeping an eye on it to be sure they don't burn. Serve immediately, passing crushed red pepper flakes and extra parmesan on the side.