Start by pounding the chicken breasts to about ½-inch thickness with a meat mallet. This ensures they cook evenly, staying tender and juicy. Generously season both sides with salt and pepper to enhance their natural flavor.

Set up a breading station using three shallow bowls. Place flour in one, beaten eggs in another, and a mix of panko breadcrumbs with ½ cup Parmesan cheese in the last. Coat each chicken breast in flour, dip in the eggs, and press firmly into the breadcrumb mixture, ensuring every inch is covered. This triple-step creates the ultimate crispy crust.

Heat olive oil in a large skillet over medium-high heat until shimmering. Add the breaded chicken, frying each piece for about 2 minutes per side. You’ll know it’s ready when it’s beautifully golden and crispy. Remove from the skillet and place it on a plate lined with paper towels to drain excess oil.

Preheat your oven to 450°F. Arrange the fried chicken in an oven-safe dish. Top each piece with a generous spoonful of tomato sauce, followed by mozzarella cubes, Provolone cheese, and a sprinkle of remaining Parmesan.

Pop the dish into the oven and bake for 15-20 minutes. The cheese will melt into a bubbly, golden masterpiece. Right before serving, sprinkle chopped fresh basil over the top and drizzle with olive oil for a bright, aromatic finish.