Chicken Parmesan, Big Green Egg style

I took the most promising sounding recipes I could find and made something up. Starting with 4 boneless breasts, sliced long way to make thinner cutlet-style pieces. Pounded the cutlets down to under 1/2" thick. Then rolled them in flour, dipped in beaten egg, and rolled in breadcrumbs mixed with some garlic powder, salt and pepper, oregano and shredded parmesan cheese. 
The egg, in the meantime, was up to 450 or so dome with the Lodge LDP3 Double Play Reversible Grill/Griddle set on the half fire ring and a grate up high on the adjustable rig. Poured a little canola oil on the Lodge Grill and cooked the chicken till dark brown, crisp and 170 internal per Thermapen. Then removed the chicken to a disposable foil pan with a jar of Paul Newman marinara in it Topped the chicken with fresh mozzarella, provolone slices and shredded parmesan. Closed the dome (400 or so) for half an hour and then put the whole thing under the broiler inside for a couple minutes to toast the cheese on top.
Served with spaghetti on the side and given rave reviews by the kids.