Place chicken breast cutlets and Italian salad dressing into a large zip-top bag and marinate for 2 hours or overnight.

Preheat oven to 475°F. Remove chicken from marinade to come to room temperature.

Mix shredded Italian cheese blend with ranch dressing and set aside.

Combine melted butter, panko breadcrumbs, garlic salt, and parsley flakes in a small bowl.

Heat olive oil in a large oven-safe skillet over medium-high heat.

Cook chicken cutlets 4-5 minutes per side until golden and internal temperature reaches 165°F.

Reduce heat, add cheese mixture on top of chicken, and sprinkle with breadcrumb mixture.

Transfer skillet to oven and bake for 8-10 minutes until cheese is melted and breadcrumbs are golden.

Remove from oven, let rest 3-5 minutes, then serve.