Chicken Parmesan

Gather all ingredients and preheat the oven to 450 degrees F (230 degrees C).

Place chicken breasts between two sheets of heavy plastic on a solid, level surface. Using a meat mallet, firmly pound chicken to an even 1/2-inch thickness.

Season both sides of the chicken breasts thoroughly with salt and pepper. Using a sifter or strainer, evenly coat the chicken breasts with flour on both sides.

In a shallow bowl, beat the eggs. In a separate bowl, mix bread crumbs and 1/2 cup Parmesan cheese. Dip each flour-coated chicken breast into the beaten eggs, then transfer to the bread crumb mixture, pressing crumbs firmly onto both sides. Repeat for each breast and let chicken rest for 10 to 15 minutes.

Heat 1/2 inch of olive oil in a large skillet over medium-high heat until it shimmers. Cook chicken in batches to avoid overcrowding, browning until golden, about 2 minutes per side. Note that the chicken will finish cooking in the oven.

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

Bake in the preheated oven until the cheese is browned and bubbly and chicken is no longer pink in the center, 15 to 20 minutes. Verify doneness with an instant-read thermometer, which should read at least 165 degrees F (74 degrees C). Let chicken rest briefly before serving.