Preheat the oven to 375
Over an open flame or under the broiler, char the peppers on all sides until completely blackened. Place in a bowl covered with plastic wrap or a sealed container for 10 min or until cool enough to handle. Peel the skin from the outside and rinse if needed. Remove the stem, core, seeds and ribs and slice into strips.
On a sheet pan add the sliced roasted peppers, garlic, thyme, onion powder, salt, pepper and olive oil. Toss to coat and spread out evenly on the sheet pan. Roast for 20 min mixing halfway through. Once they’ve roasted more and slightly started to caramelize, remove the pan from the oven and add the cider vinegar along with the honey. Toss and season to taste. Set aside.
Slice the chicken breasts in half so you have 4 thinly sliced cutlets. One at a time, place a cutlet on a cutting board with a piece of plastic wrap on top. Using a meat mallet pound it until it's 1/4 inch thick.
Set up a FEB (flour, egg, breadcrumbs) station in 3 shallow bowls or plates. Flour in one bowl, beaten eggs in another bowl and the panko/breadcrumbs/parmesan cheese in the last. Season each chicken cutlet and the FEB station with salt and pepper.
One at a time, evenly coat each piece of chicken in flour, then the egg and lastly the breadcrumb mixture. Set aside.
Heat a skillet over medium to medium - medium-high heat. Add in a good amount of olive oil to fully cover the bottom of the pan. Fry the cutlets until nice and browned on each side. Remove from the pan and set on a roasting rack placed on a baking sheet.
Top each chicken cutlet with the pepper mixture and a generous amount of shredded Sharpe provolone cheese.
Adjust the oven rack if needed and broil for 5-7 minutes until the cheese has become browned and bubbly.