To start, place each chicken breast between two sheets of plastic wrap and gently pound them to an even ½-inch thickness using a meat mallet. This step ensures that the chicken cooks evenly. Season both sides generously with salt and black pepper. Lightly coat each piece with all-purpose flour, making sure it’s evenly dusted.

Crack the eggs into a mixing bowl and whisk them until smooth. Combine the panko breadcrumbs with ½ cup of grated Parmesan in another bowl. Dip each flour-coated chicken breast first into the beaten eggs, then press it into the breadcrumb mixture. Ensure each piece is thoroughly coated for maximum crunch.

Heat olive oil in a large skillet over medium-high heat until it shimmers. Carefully place the breaded chicken breasts into the pan, working in batches if necessary. Fry each side for about 2-3 minutes, or until the crust is golden brown. Transfer the chicken to a paper towel-lined plate to drain any excess oil.

Preheat your oven to 450°F. Spread 2 tablespoons of marinara sauce over each fried chicken breast and place them in an oven-safe baking dish. Top each portion with a blend of fresh mozzarella, provolone, and the remaining grated Parmesan. Sprinkle chopped basil on top and drizzle with a little olive oil for extra richness.

Transfer the dish to the preheated oven and bake for about 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden. Make sure the chicken is cooked through and reaches an internal temperature of 165°F.

Once out of the oven, give the dish a few minutes to cool slightly before serving. Plate each chicken Parm piece and garnish with additional basil and Parmesan, if desired. Get ready to wow your guests or family with this beautiful and delicious meal!