Heat a cast iron skillet over medium heat. Add the ghee, then cook the shallot until it begins to soften, about 3 minutes. Add the rosemary almond mixture, pork panko, and salt. Cook, stirring frequently, until golden brown. About 5-10 minutes. Remove from heat and transfer to a plate.
Set up your dredging station. Have 1 plate with the almond flour, another plate with the beaten eggs, and the 3rd plate with the toasted rosemary almond mixture. Dredge the chicken in the almond flour, then in the egg, then in the rosemary almond mixture. Press well to adhere the rosemary almond mixture to the chicken. Transfer the chicken to the parchment lined baking sheet, and repeat with the remaining chicken.