As a tween, few things felt as classy, special, and adult to me as dining at an in-mall restaurant sans parents (because, you know, they dropped us off). Because of this, even though it was more of a special splurge, California Pizza Kitchen feels so intensely core to my suburban childhood. Perhaps that’s why I hold such a tender place in my heart for barbecue chicken pizza.

But now I’m an adult. So when I have thoughts like “if barbecue chicken pizza and chicken Parmesan got together, what would that look like?” I actually just go to the grocery store, grab some chicken, and make it happen. The answer is even more fantastic than you’d imagine. Ranch-marinated chicken cutlets are breaded in crunchy panko breadcrumbs and fried until shatteringly crisp. Spoon barbecue sauce on top (you know, where the marinara would go), and top with cheddar and smoked Gouda. Finish with red onions and a few jalapeños, pop it under the broiler, and you’ve got the most nostalgic, flavorful, slightly silly dinner your inner child could ask for.

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Key ingredients in cheesy barbecue chicken cutlets

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Cheesy Barbecue Chicken Cutlets

Serves 4

For the chicken cutlets:

2 large boneless, skinless chicken breasts (1 to 1 1/2 pounds total)

1 (1-ounce) package ranch seasoning mix, divided

2 tablespoons freshly squeezed lime juice (1 medium lime)

3/4 teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper

2 large eggs

1 tablespoon water

1/2 cup all-purpose flour

1 1/2 cups panko breadcrumbs

3 to 5 cups canola or vegetable oil, for frying

For assembly and serving:

1 cup tomato-based barbecue sauce

4 ounces medium or sharp cheddar, or smoked Gouda cheese, or a combination, shredded (1 cup)

1/2 small red onion, thinly sliced (1/2 cup)

1 medium jalapeno, thinly sliced (optional)

2 tablespoons finely chopped fresh cilantro

Make the chicken:

1. Cut two large boneless, skinless chicken breasts in half horizontally so that you have four thinner pieces. Whisk 1 tablespoon of the ranch seasoning, 2 tablespoons lime juice, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon black pepper together in a baking dish. Add the chicken cutlets and flip to coat. Let sit at room temperature for 15 minutes. Meanwhile, prepare the dredging station.

2. Whisk two large eggs, 1 tablespoon of the ranch seasoning, and 1 tablespoon water together in a wide, shallow bowl or pie plate. Stir 1/2 cup all-purpose flour, the remaining ranch seasoning, and the remaining 1/4 teaspoon kosher salt together in a second shallow bowl. Place 1 1/2 cups panko breadcrumbs in a third shallow bowl.

3. Working with one piece of chicken at a time, dip in the flour mixture until evenly coated. Place in the egg mixture and turn to coat, letting the excess drip back into the dish. Place in the breadcrumbs and flip to coat, gently pressing the breadcrumbs into the chicken so they stick. Place on a cutting board.

4. Heat an inch of canola oil (3 to 5 cups) in a large, high-sided skillet over medium-high heat until 375 F. Meanwhile, line a baking sheet with paper towels and fit with a wire rack. Arrange a rack in the upper third of the oven and heat the broiler.

5. Working in two batches, place the chicken in the hot oil and fry until cooked through, golden-brown, and crisp, 2 to 3 minutes per side. Transfer to the baking sheet.

Assemble and serve:

1. Remove the wire rack and paper towels and place the chicken directly on the baking sheet. Spoon 1/4 cup barbecue sauce onto each piece of chicken, leaving the edges uncovered. Sprinkle 4 ounces shredded cheese evenly over the cutlets. Top with 1/2 thinly sliced small red onion and a thinly sliced medium jalapeno if desired.

2. Broil until the cheese is melted and browned in spots, about 4 minutes. Sprinkle with 2 tablespoons finely chopped cilantro.

Recipe notes

Make ahead: You can bread the chicken ahead of time. Place on a wire rack set over a baking sheet in a single layer. Refrigerate uncovered for up to eight hours.

Storage: Leftovers can be refrigerated in an airtight container for up to four days.

(Rachel Perlmutter is a senior culinary producer TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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