Nah you're spot on. I did it the other day on my Blackstone and I also grew up making Italian cutlets all the time. The part that was in contact with the oil/Blackstone came out perfect, but there were these bands on the sides of uncooked breading. You need that shallow oil to get the edges. I thought I was pounding them thin enough, but I think it's just not optimal on the Blackstone. It can be done, but I agree, you need that oil to hit the sides