First things first, preheat your oven to 450°F (230°C).

Now, let's work on those chicken breasts. Place them between two sheets of heavy-duty plastic (like resealable freezer bags) on a flat surface. Use the smooth side of a meat mallet to pound the chicken to a 1/2-inch thickness.

Season your chicken generously with salt and pepper. Then, with a sifter or strainer, sprinkle flour on both sides of each chicken breast.

In a shallow bowl, beat the eggs and set them aside for a moment.

In another bowl, mix together the bread crumbs and 1/2 cup of Parmesan cheese. Keep this nearby.

Now for the fun part! Dip each flour-coated chicken breast into the beaten eggs, then press it into the bread crumb mixture, coating both sides. Do this for all your chicken breasts and let them rest for about 10-15 minutes.

In a large skillet, heat 1/2 inch of olive oil over medium-high heat until it shimmers. Cook the chicken in the hot oil until golden brown, about 2 minutes per side. Don't worry, the chicken will finish cooking in the oven.

Transfer the chicken to a baking dish. Top each breast with 2 tablespoons of tomato sauce, followed by layers of mozzarella, fresh basil, and provolone cheese. Sprinkle the remaining Parmesan on top and drizzle 1/2 teaspoon of olive oil over each breast.

Finally, bake your masterpiece in the preheated oven for 15-20 minutes, until the cheese is bubbly and browned and the chicken is cooked through. To be sure, an instant-read thermometer should read at least 165°F (74°C) in the center.