Place the chicken breasts on a cutting board and slice them horizontally to create four even cutlets. Place them between plastic wrap and pound gently until they are about 1/4 inch thick. Season with salt and pepper.

Prepare a dredging station with three shallow bowls. In the first, place the flour mixed with garlic powder. In the second, the beaten eggs. In the third, combine the Panko breadcrumbs and grated parmesan cheese.

Dredge each chicken cutlet in the flour, shaking off excess. Dip into the egg wash, then press firmly into the breadcrumb mixture to coat both sides evenly.

Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets (in batches if necessary to avoid overcrowding). Fry for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). Transfer to a paper towel-lined plate.

While the chicken rests, quickly wipe out the skillet or use a separate small pan to sauté the cherry tomatoes with a pinch of salt for 2 minutes until just blistered but not falling apart.

Place the cooked cutlets on a baking sheet. Top each cutlet with slices of fresh mozzarella and the blistered tomatoes. Place under a broiler for 1-2 minutes, watching closely, until the cheese is melted and bubbly.

Remove from the oven. Top generously with fresh basil strips and drizzle with balsamic glaze immediately before serving.