The secret to any good chicken parmesan is pounded chicken. Take boneless, skinless, breasts of chicken and pound them flat.
You need a bowl and a plate to continue.
In the bowl, mix eggs with a bit of cream.
On the plate, mix Parmesan cheese(powdery type...not shredded) and garlic powder. (Use as much or as little garlic as you like...I personally like a lot.)
Dredge the chicken breasts in the eggwash and then LIGHTLY coat them in the crumb mix. Fry them in a 50/50 mix of vegetable oil and olive oil and until 3/4 cooked. Set them out on paper towels or paper bags for a few minutes to let some of the oil drain.
Preheat oven to 350.
Place the breasts in a baking pan and cover with a low carb tomato sauce (homemade or bought) and cook for 20 minutes. Sprinkle mozzerella cheese over the top and cook again until cheese is melted.

Serve with Salad...enjoy!

yum! Just made this and it's a winner!! I substituted ricotta and grated parmesian in place of the mozzarella, though, but it's still just as yummy!