Start by placing the chicken breasts between two sheets of heavy-duty plastic wrap. Use a meat mallet to pound them to an even thickness of about ½ inch. Keeping the thickness even ensures the chicken cooks quickly and evenly. Generously season both sides with salt and pepper.
Lightly coat the chicken in all-purpose flour using a sifter or strainer, then shake off the excess. Beat the eggs in a shallow bowl, and in another bowl, combine panko breadcrumbs with half the Parmesan. Dip each flour-coated chicken breast into the egg, ensuring a thorough coating. Then press it into the breadcrumb mixture until it’s evenly covered. Give it about 10 minutes to rest; this helps the coating stick better during cooking.
Heat about ½ inch of olive oil in a skillet over medium-high heat until it shimmers. Fry the breaded chicken for about 2 minutes per side, just until they're golden. Don’t worry if they’re not fully cooked; they’ll finish in the oven.
Transfer the fried chicken to a baking dish. Spoon a couple of tablespoons of tomato sauce over each piece, then layer with fresh mozzarella, provolone, and the remaining Parmesan. Sprinkle on some fresh basil and drizzle a little olive oil over each breast. Bake in the preheated oven for 15–20 minutes, or until the cheese is bubbly and browned, and the chicken’s internal temperature reaches 165°F.
