Chicken Parmadilla

Directions

1. Pound the chicken cutlets until very thin, then season both sides with salt and pepper. Bread each cutlet by dipping it into the egg wash, then flour, back into the egg wash, and finally the breadcrumbs.
2. Preheat your Blackstone griddle to high heat. Add avocado oil and about 3 tablespoons of butter to create a shallow layer for frying. Add the breaded chicken and cook for 4–5 minutes, or until golden and crispy. Flip, add a little more oil and butter as needed, and continue cooking until the chicken is fully cooked.
3. Reduce one side of the griddle to medium-low heat. Place the four burrito-size tortillas on the griddle and add a layer of mozzarella cheese to one half of each tortilla. Place a cooked chicken cutlet over the cheese.
4. Spoon a small amount of marinara sauce over each piece of chicken. Top with additional mozzarella and shredded Parmesan, then fold each tortilla in half.
5. Cook for 2–3 minutes, or until the bottom is golden and crispy. Flip and cook for another 2–3 minutes until the other side is crispy and the cheese is melted.

6. Remove from the griddle and cut each parmadilla into quarters. Serve with warm marinara sauce for dipping, then garnish with additional Parmesan and chopped parsley.