Trim and cut the chicken breasts in half horizontally through the middle so you have 2 chicken cutlets per chicken breast. Lightly salt each side and set aside.
Whisk together the cream & large egg just until combined. Pour into shallow bowl or coating tray.
Finely shred the parmesan cheese. I use a zester for this or the fine side of a cheese grater. You should have 2 cups.
Place 1 cup of raw almonds into a food processor or high speed blender and process using pulse until the almonds are chopped fine. Some will be very fine and others a little chunkier and that is great for the texture.
Mix the parmesan cheese, chopped almonds, salt and pepper together and place into a coating tray or shallow bowl.
Preheat the Air Fryer on its hottest setting for full 10 minutes. Line a tray with parchment paper.
Dip each piece of chicken into the cream/egg mixture and coat both sides. Place the coated chicken into the almond/cheese mixture and spoon over the mixture to cover the top. Lightly press down to make sure the coating sticks. Flip and make sure the other side is completely coated. Place the coated chicken breast on the parchment lined tray and repeat the process for each piece of chicken.
Spritz each side of the coated chicken with oil of choice.
When the air fryer has preheated, lightly sprtiz the cooking surface with oil and place the coated chicken in a single layer. The number of breasts you can cook at once will depend on the size of your air fryer.
Select the air fry setting and set the temperature to 350°F/175°C and the time to 15 minutes. After about 7-8 minutes, flip the chicken and take an internal temperature to gage how much longer it will need to cook. Continue air frying for another 3-5 minutes or until the internal temperature has reached 165°F/74°C.
Remove the chicken and let rest on a cooling rack for about 5 minutes. Serve & Enjoy!