Rip the bread and place it in a food processor or blender for a few seconds to make fresh bread crumbs.
Beat the egg in a small dish.
Pour the breadcrumbs into a shallow dish and add ½ of the parmesan cheese, and Italian seasoning.
Season the chicken breasts with salt & pepper. Dip into the egg mixture and then into the breadcrumb mixture.
Place on a large greased baking sheet and spray with cooking spray. Bake for 10 minutes. Top each chicken breast with ⅓ cup pasta sauce, ¼ mozzarella cheese and sprinkle with the remaining parmesan cheese.
Bake an additional 5-6 minutes or until the chicken reaches 165°F. Do not overcook.
Broil 1 minute if desired.
Chicken cutlets are thin and cook quickly. If using full chicken breasts, cut them in half horizontally to make thin cutlets.If you don't have low carb bread, use the same amount of crushed pork rinds or replace it with 1/4 cup almond flour. Low carb bread gives the best results.