Pound chicken cutlets between plastic wrap to a uniform 1/4-inch thickness. Season with salt and pepper. Set up three shallow bowls: Flour and garlic powder in the first; beaten eggs in the second; whole wheat Panko and grated Parmesan in the third. Dredge chicken in flour, dip in egg, then coat firmly in the cheesy breadcrumbs.

Heat extra virgin olive oil in a large skillet over medium-high heat. Fry cutlets in batches for 3-4 minutes per side until deeply golden-brown and cooked through (165°F). Transfer to a wire cooling rack to stay crispy.

Wipe stray breadcrumbs from the skillet, leaving 1 tablespoon of oil behind. Turn heat to medium, add halved cherry tomatoes, and cook for 4-5 minutes until they burst and release juices. Add minced garlic and cook 1 minute more until fragrant.

Place the crispy cutlets back into the skillet. Spread 1 tablespoon of pesto over each cutlet, top with 2 slices of fresh mozzarella, and spoon the warm tomatoes over and around the cheese layers. Cover with a lid for 2 minutes on low heat (or broil) until the mozzarella forms melted pools.

Transfer to a shallow cream ceramic dish. Garnish generously with fresh chopped basil ribbons, an invisible squeeze of fresh lemon, and an elegant drizzle of balsamic glaze right before plating.