Heat the oven to 375°F and set aside an oven-safe skillet for finishing the chicken.

Pound the chicken breasts to about 1/2 inch thick so they cook evenly.

Stir together the almond flour, salt, and pepper in a shallow dish.

In a second dish, whisk the eggs with the almond milk and garlic until smooth.

In a third dish, combine the Romano cheese, pork rind crumbs, oregano, and basil.

Coat each chicken breast in the almond flour mixture, shaking off any extra.

Dip the floured chicken into the egg mixture until fully coated.

Press each piece firmly into the cheese and crumb mixture, making sure the coating adheres well.

Warm the olive oil in the skillet over medium-high heat and add the chicken breasts.

Sear for 3 to 4 minutes per side, until the crust turns golden.

Transfer the skillet to the oven and bake for 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F.

Allow the chicken to rest for several minutes before serving so the crust stays crisp.