Slice the chicken breasts in half horizontally to create fillets, or use pre-cut chicken cutlets.

In a bowl, mix ranch dressing, Italian dressing, garlic powder, onion powder, dried basil, and black pepper. Add the chicken and marinate for at least 30 minutes, or refrigerate overnight for deeper flavor.

In a small bowl, stir together the shredded Parmesan cheese and ranch dressing. Set aside.

In another bowl, mix the panko breadcrumbs, grated Parmesan, and melted butter. Set this aside as well.

Heat the avocado oil and butter in a large skillet over medium heat. Cook the marinated chicken fillets for about 4–5 minutes per side, or until golden brown and cooked through.

While the chicken cooks, preheat the oven to low broil.

Once cooked, place the chicken on a baking sheet. Layer each piece with one slice of provolone, half a slice of mozzarella, and a spoonful of the Parmesan-ranch mixture.

Broil for about 5 minutes, or until the cheese begins to melt.

Sprinkle the breadcrumb topping evenly over each piece of chicken and return to the oven. Broil for another 4–5 minutes, or until the top is golden and crispy.

Serve hot and enjoy.