Begin by making the sauce. In a large saucepan over medium heat, add the oil and onions. Saute for 2-3 minutes until they begin to soften.
Add the garlic and cook for another minute before pouring in the canned tomatoes. Also, throw in the whole basil bunch, reserving some leaves for garnish.
Simmer the sauce on low while you make the chicken.
Butterfly your chicken breasts and season to taste with salt and pepper. Pour the almond flour and Parmesan into a bowl and mix. In another bowl, crack the eggs and whisk.
Dip each butterflied chicken into the almond flour mixture, followed by egg, and once again into the almond flour. Set the chicken aside on a plate.
Heat a large cast-iron skillet over medium heat and add olive oil. Once hot, add the chicken cutlets and cook 6-8 minutes per side, depending on size.
Once cooked, remove the chicken to a wire rack. Preheat the oven to 350 F.
On a baking sheet, lay out the chicken. Top with cheese and a few spoonfuls of tomato sauce. Bake in the oven until the cheese melts and turns lightly browned.