1. Preheat oven to 350 degrees.
2. Combine flour, seasoned salt and pizza seasoning in a dish or bowl. 
3. Place the lemon juice in another bowl.
4. Lightly season the cutlets with a sprinkling of kosher salt and pepper. 
5. Dredge chicken in flour mixture, then dip in lemon juice.  Dredge in flour mixture once more and place on a baking sheet until ready to cook.
6. Repeat with remaining chicken cutlets.
7. Coat a nonstick skillet with cooking spray (Bak Kleen ZT) and heat over medium-high heat.  Add 1 teaspoon of olive oil.  Once the oil begins to shimmer, place 3-4 pieces of chicken in the pan and brown, about 3 minutes.  Turn and continue to brown on the second side, about another 2-3 minutes, adding an additional teaspoon of olive oil if necessary. 
8. Place browned chicken on a cooling rack set over a baking sheet.  (Placing the breaded chicken on a rack will keep it from steaming and help the coating to keep from getting soggy.  However, this step maybe skipped and the chicken can be placed directly into a baking dish or pan.)
9. Repeat until all chicken has been browned.

For the Sauce:

1. Heat another teaspoon of olive oil in the skillet and add the garlic and cook for about 1 minute.   
2. Add the shredded carrots and cook for about 6-7 minutes, until carrots soften. 
3. Add the tomatoes, salt, red pepper flakes and black pepper, let simmer for 8-10 minutes.  
4. Remove from heat.

Finish and Bake:

1. If the chicken was cooling on a rack, transfer to a baking sheet or baking dish sprayed with cooking spray.   Place the cutlets in a single layer.
2. Pour 2 Tablespoon of sauce over each cutlet. 
3. Sprinkle each cutlet with 1 1/2 Tablespoons of Parmesan Cheese. 
4. Bake in the oven for about 10 – 12 minutes, until a digital thermometer reads 145 degrees. 
5. Remove from oven and serve.