Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin cutlets
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1 tsp dried Italian seasoning
  • 4 tbsp unsalted butter
  • 4 cloves fresh garlic, finely minced
  • 1/2 cup freshly grated parmesan cheese
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Preheat your Blackstone griddle to medium-high heat, aiming for a surface temperature of 400°F (200°C).
  2. Pat the chicken cutlets bone-dry with paper towels to ensure a crispy sear. Lightly coat the chicken with avocado oil and season evenly with kosher salt, black pepper, and dried Italian seasoning.
  3. Place a small cast iron melting pot on the cooler zone of the griddle. Add the butter, minced garlic, and half of the parmesan cheese to create the base of the glaze.
  4. Apply a thin layer of oil to the hot zone of the griddle. Lay the chicken cutlets down and sear undisturbed for 4-5 minutes until a deep, mahogany-colored crust forms.
  5. Flip the chicken and immediately brush with the melted garlic butter mixture. Sprinkle the remaining parmesan cheese over the top.
  6. Cook for an additional 4-5 minutes until the internal temperature reaches 165°F. Finish with a squeeze of fresh lemon juice and chopped parsley before serving.