Preheat oven to 400 degrees F (200 degrees C).
Cut each Chicken Breast (4) almost in half, then flatten the breast out.
Place the Almond Meal (2/3 cup), Fresh Parsley (2 tablespoon), and Parmesan Cheese (1/4 cup) onto a wide plate. Mix until everything is combined well.
Coat the chicken in Egg (1), then transfer to the crumb mixture. Press down firmly, then set aside on a baking tray.
Add Butter (2 tablespoon), Cauliflower (1 head), and Thickened Cream (1/2 cup) into a saucepan over medium heat. Season with Salt (to taste) and Ground White Pepper (to taste), then cook with the lid on for 7 to 9 minutes or until the cauliflower is tender.
Pureé with a stick blender until nice and smooth. Keep in the pot to keep warm until serving.
On a pan over medium to high heat, add Butter (2 tablespoon) and Extra-Virgin Olive Oil (to taste) and then fry the coated chicken. Each side should only need 2-3 minutes.
Once cooked, place the chicken on the baking tray, lined with fresh baking paper. Add a dollop of Pasta Sauce (1/3 cup), two slices of Smoked Ham (4 slice), and some Parmesan Cheese (1/4 cup) over each piece of chicken.
Place into the oven for 4 to 6 minutes, or until the top is golden and the cheese is bubbling.
Serve with the cauliflower mash, parsley, Ground White Pepper (to taste), and a drizzle of Extra-Virgin Olive Oil (to taste).