Prep the chicken. Butterfly the breasts, then gently pound to about 1/2 inch thick for even cooking. Pat dry with paper towels and season both sides with salt and pepper.

Set up the dredging station. Place flour in one shallow bowl, beaten eggs in a second, and a mix of breadcrumbs, 1/4 cup Parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper in a third.

Bread the cutlets. Dredge each cutlet in flour (shake off excess), dip in egg, then press into the breadcrumb mixture until well coated. Set on a plate.

Pan-fry until golden. Heat 2–3 tablespoons oil in a large skillet over medium-high. Cook the cutlets 3–4 minutes per side until golden and almost cooked through. Work in batches if needed, adding a bit more oil as you go.

Preheat the broiler. Line a sheet pan with foil. Place the browned cutlets on the pan. Spread each with a thin layer of marinara, then a generous spoonful of BBQ sauce. Aim for about 1 tablespoon of each per cutlet to start; you can add more if you like it saucier.

Add the cheeses. Top each piece with a mound of shredded mozzarella and a sprinkle of Parmesan.

Broil to melt. Slide the pan under the broiler for 2–4 minutes until the cheese is melted, bubbling, and lightly browned. Keep a close eye on it—broilers vary and cheese can burn fast.

Toast the bread. While the chicken broils, lightly toast your rolls or bread slices. Brush with a little olive oil if you like crisp edges.

Assemble the melts. Place a cheesy cutlet on each roll or bread slice. Add an extra drizzle of BBQ sauce or marinara if you prefer. Finish with chopped basil or parsley.

Serve hot. Cut in halves for easy eating. Pair with a simple salad, roasted veggies, or crunchy slaw.