In a bowl, mix the ground chicken with salt, garlic powder, and onion powder until just combined.

Let it sit for a few minutes while you prep.

Lay out a large sheet of parchment paper and generously sprinkle it with flour.

Place the meat on top and press into a very thin, large oval, like a pounded chicken cutlet. It should be large enough to nearly fill a sheet pan.

Lightly sprinkle flour over the top surface.

Brush the surface with egg wash.

Cover completely with panko breadcrumbs, pressing gently so they adhere—no bare spots.

Spray with avocado oil until the breadcrumbs are fully hydrated.

They should look slightly saturated, not dry—this ensures they fry in the oven.

Place another large sheet of parchment on top and carefully flip.

Remove the top parchment so the uncoated side is facing up.

Brush with egg wash, then fully coat with panko, pressing gently.

Spray again with avocado oil until the breadcrumbs are fully hydrated.

Lightly spray a large sheet pan with avocado oil.

Carefully transfer the cutlet from the parchment onto the sheet pan.

Bake at 450°F in a convection oven or air fry for 15 minutes.

Broil for 4–5 minutes, until deeply golden brown and crispy.

Remove from the oven.

Spoon a thin layer of pizza sauce over the cutlet (leave some crispy edges exposed).

Sprinkle grated mozzarella evenly, then layer with fresh mozzarella slices.

Return to the oven:

Bake at 425°F for 5–7 minutes until melted, or broil for 2–3 minutes until bubbly and lightly golden (watch closely)

Top with fresh basil.

Drizzle lightly with olive oil and finish with flaky sea salt.

Let sit for 1–2 minutes, then slice and serve.