Pound the Chicken: Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch using a meat mallet. This ensures uniform cooking.

Season: Season both sides of each chicken breast generously with salt and freshly ground black pepper.

Set Up Dredging Stations: Prepare three shallow bowls: First bowl: all-purpose flour. Second bowl: beaten eggs. Third bowl: mixture of panko breadcrumbs and 1/2 cup grated Parmesan cheese (or 1 cup Parmesan mixed with garlic powder for extra flavor).

Coat the Chicken: Lightly dust each chicken breast with flour, then dip it into the beaten eggs, and finally coat thoroughly with the breadcrumb mixture, pressing gently to help crumbs adhere.

Rest the Breaded Chicken: Let the coated chicken rest for 10 to 15 minutes so the coating sets well.

Fry the Chicken: Heat olive oil over medium-high heat in a large skillet until shimmering. Fry each chicken breast for about 2 minutes per side, until golden brown but not fully cooked through.

Assemble for Baking: Transfer fried chicken breasts to a baking dish. Spoon about 2 tablespoons of tomato or marinara sauce on each breast.

Add Cheeses and Basil: Top each breast evenly with fresh mozzarella cubes, chopped fresh basil, and grated provolone cheese if using.

Finish Topping: Sprinkle the remaining Parmesan cheese on top, and drizzle about 1/2 teaspoon olive oil over each piece.

Bake: Place the dish in a preheated oven at 450°F (230°C) and bake for 15 to 20 minutes until the cheese is bubbly, browned, and the chicken’s internal temperature reaches 165°F (74°C).

Rest and Serve: Allow the Chicken Parmesan to rest for 5 minutes before serving. Garnish with extra fresh basil if desired.