Cut boneless, skinless chicken breasts in half vertically. Pound chicken breasts into about ¼-inch cutlets.
Mix flour, salt, pepper, and garlic powder in to a shallow dish. In another bowl, whisk and beat the eggs. In a third shallow dish, mix together the breadcrumbs and ½ cup of cheese.
Dip each cutlet in flour, then egg, and finally the breadcrumb mixture. Set aside to make clarified butter. Microwave butter until melted and then skim the fats off the top.
Preheat a large fry pan, and fry each breaded cutlet in clarified butter and olive oil about two minutes on each side. Remove to baking pan or baking sheet.
Top each cutlet with shredded Italian blend cheese or Parmesan, then sauce, and then sliced Provolone.
Bake in a 400-degree oven for about twenty minutes or until done.
Notes
Serve immediately. Can be stored in the refrigerator for up to one week.Â