Keto Chicken Parmesan

2 (250 g) skinless, boneless chicken breast
2 eggs
2 tbsp heavy whipping cream
85 g pork rinds, crushed
57 g grated Parmesan cheese
2 tsp SIDS SALT & PEPPER
1 tsp garlic powder
1 tsp red pepper flakes (optional)
1 tsp Italian seasoning
1 cup Tuimato sauce
cup grated mozzarella cheese
2 tbsp ghee (clarified butter)

Set oven rack about 15 cm from the heat source and preheat the oven's grill.
Slice chicken breast through the middle horizontally from one side to within 1 cm of the other side. Open the two sides and spread them out like an open book. Pound chicken flat until about 1 cm thick.
Beat egg and cream together in a bowl.
Combine crushed pork rinds, Parmesan cheese, SIDS SALT & PEPPER, garlic powder, red pepper flakes and Italian seasoning in bowl then transfer breading to a plate.
Dip chicken into egg mixture to coat completely. Press chicken into breading to thickly coat both sides.
Heat a frypan over medium-high heat then add ghee. Place chicken in the pan and cook until no longer pink in the centre and the juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the centre should read at least 74°C. Be careful to keep breading in place.
Transfer chicken to a baking tray. Cover with Tuimato sauce and top with mozzarella cheese.
Oven grill until cheese is bubbling and barely browned, about 2 minutes.