PREP the Chicken: Place a chicken breast inside a large plastic bag. Using a meat mallet, pound it to an even ½-inch thickness. Repeat with the second breast, then slice each one in half to create four cutlets.

SET UP Your Breading Station: Grab three shallow dishes. In the first, whisk the eggs. In the second, mix the panko breadcrumbs, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper.

BREAD the Chicken: Working one cutlet at a time, dredge it in the egg wash, letting any excess drip off. Then, press it firmly into the panko mixture, coating both sides completely.

PREHEAT the Griddle: Fire up your Blackstone to medium heat (around 375-400°F). Once it’s hot, add your olive oil.

COOK the Chicken: Carefully place the breaded chicken cutlets on the hot griddle. Let them cook for about 4-5 minutes per side, until they’re a deep golden brown and crispy.

ADD the Toppings: Flip the chicken. Immediately top each cutlet with a generous spoonful of marinara sauce, followed by a handful of shredded mozzarella cheese.

MELT the Cheese: Reduce the griddle heat to low. Place a melting dome over the chicken cutlets to trap the heat and steam, which will melt the cheese into a glorious, gooey blanket. This should only take 1-2 minutes.

SERVE and Enjoy: Use a spatula to carefully remove the chicken parmesan from the griddle. Garnish with fresh basil and serve immediately.