Preheat the oven to 450°F (230°C). Lightly grease a baking dish and set it aside.

Place the chicken breasts between two sheets of plastic wrap or inside a resealable freezer bag. Gently pound them with the smooth side of a meat mallet until they are about ½ inch thick. This helps the chicken cook evenly.

Season both sides of the chicken generously with salt and freshly ground black pepper.

Sprinkle the flour evenly over both sides of each chicken breast, shaking off any excess.

Beat the eggs in a shallow bowl. In a second shallow bowl, combine the panko breadcrumbs with ½ cup of the Parmesan cheese.

Dip each floured chicken breast into the beaten eggs, allowing the excess to drip away. Press both sides firmly into the Parmesan-panko mixture so the coating adheres well.

Place the breaded chicken on a clean plate and let it rest for 10–15 minutes. This helps the coating set before frying.

Heat about ½ cup olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, carefully add the chicken in batches. Avoid overcrowding the pan.

Fry the chicken for about 2 minutes per side, or until the coating is crisp and golden brown. The chicken does not need to be fully cooked at this stage because it will finish cooking in the oven.

Transfer the browned chicken to the prepared baking dish. Spoon about 2 tablespoons of tomato sauce over each piece.

Divide the fresh mozzarella, chopped basil, and provolone evenly over the chicken. Sprinkle the remaining Parmesan over the top and drizzle each piece with about ½ teaspoon olive oil.

Bake for 15–20 minutes, until the cheese is melted, golden, and bubbling and the chicken reaches an internal temperature of 165°F (74°C).

Let the chicken rest for a few minutes before serving. This best Chicken Parmesan is especially delicious while the cheese is still warm and stretchy.