If using full chicken breasts, slice in half horizontally and then pound them with a mallet until they are about ½ inch thick and relatively uniform. If using pre-cut chicken cutlets you can skip to the next step
Season each piece of chicken with salt and pepper
Add the breadcrumbs and cheese to a shallow bowl and mix together with your fingers
In another shallow bowl, whisk 2 eggs with a pinch of salt and pepper and a tablespoon of water
In a third shallow bowl, add the flour and season with salt and pepper. Mix to combine
Set up your breading station. From left to right, you want the chicken on the far left, then the flour, then the egg, followed by the breadcrumbs and finally a plate or dish to hold the breaded chicken
Take each piece of chicken and dredge in the flour, making sure to coat all sides. Tap off any excess
Dip the floured chicken in the egg mixture. Coat it well and let any excess drip off
Place the chicken in the breadcrumbs. Move it around so that it's completely coated and then transfer to the empty plate
Preheat your Blackstone griddle to medium heat
Pour a small pool of oil onto the cooking surface (enough that the entire chicken breast is in the oil) and place the chicken directly on it
Cook until golden brown on each side (about 6 to 8 minutes total), then remove and place on a rack or paper towels to absorb excess oil
Sprinkle with Kosher salt while still warm and serve immediately
