With a meat mallet, thin out the chicken breasts slightly then slice into thin, long strips.
Beat the eggs in a bowl and set aside.
Mix the almonds, parmesan, salt, pepper and parsley in a separate bowl and set aside.
Coat the chicken first in the egg and then in the almond mixture and make sure that each strip is well coated. (Traditionally you coat the chicken first in flour because this makes the coating stick better, if you want you can do this but this will result in it not being low-carb anymore or you could experiment with coconut flour.)
Place the chicken on a non-stick baking sheet. At this point you can spray/brush them a little with olive oil or butter but this is optional.
Place the chicken in the oven and allow to bake for 15-25 minutes until the chicken is cooked through and the coating is crisp and golden.
Remove from the oven and allow to cool slightly before serving with fresh lemon and a dipping sauce of your choice.