Season the pounded cutlets on both sides with the salt and pepper.
Beat the egg with the heavy cream in a large, shallow bowl, pie pan, or storage container.
In a separate shallow dish, combine the parmesan cheese, Keto Chow, Italian seasoning, garlic powder, and paprika.
Place one of the chicken cutlets in the cheese mixture. Cover the cutlet by shaking the bowl and pressing down on it firmly to adhere the dry mix to the chicken.
Shake off any excess coating and place the coated chicken in the egg wash.
Cover the entire surface with egg wash, lift the chicken out, and put chicken back in the dry cheese mixturet to cover again.
Place the coated chicken on a dry tray and repeat the process with the rest of the cutlets.