Gather all ingredients and preheat your oven to 450°F (230°C). Place the chicken breasts between two sheets of heavy plastic, such as resealable freezer bags, on a sturdy, flat surface. Use the smooth side of a meat mallet to pound the chicken to about ½-inch thickness. Season the chicken generously with salt and freshly ground black pepper. Using a sifter or fine strainer, evenly coat both sides of the chicken breasts with flour.

In a shallow bowl, beat the eggs and set aside. In another bowl, combine the breadcrumbs with ½ cup of the grated Parmesan cheese and mix well.

Dip each floured chicken breast into the beaten eggs, then press it firmly into the breadcrumb and Parmesan mixture, coating both sides thoroughly. Repeat this process with all chicken breasts and allow them to rest for 10 to 15 minutes.

Heat about ½ inch of olive oil in a large skillet over medium-high heat until it shimmers. Fry the chicken breasts in the hot oil until they are golden brown, about 2 minutes on each side. Keep in mind that the chicken will finish cooking in the oven.

Transfer the browned chicken breasts to a baking dish. Spoon 2 tablespoons of tomato sauce over each piece, then top evenly with fresh mozzarella cubes, chopped basil, and provolone cheese. Sprinkle the remaining Parmesan cheese on top and drizzle each breast with ½ teaspoon of olive oil. Bake in the preheated oven for 15 to 20 minutes, or until the cheese is melted, bubbly, and golden, and the chicken is cooked through—an instant-read thermometer should register at least 165°F (74°C) when inserted into the thickest part.