Best Chicken Parmesan Recipe

Firmly pound skinless, boneless chicken breast halves with the smooth side of a meat mallet to a thickness of 1/2-inch.

Season chicken thoroughly with salt and freshly ground black pepper.

Sprinkle all-purpose flour over chicken breasts, evenly coating both sides.

Beat large eggs in a shallow bowl and set aside.

Mix panko bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.

Dip a flour-coated chicken breast in beaten eggs.

Transfer chicken breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each chicken breast. Let chicken rest for 10 to 15 minutes.

Cook chicken in the hot olive oil until golden, about 2 minutes per side.

Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce.

Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil.

Preheat an oven to 450 degrees F (230 degrees C).

Bake chicken breast in the oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes.