Chicken Parmesan restaurant style

Pound chicken with the smooth side of a meat mallet.

Season chicken with salt and freshly ground black pepper.

Sprinkle flour over chicken breasts, evenly coating both sides.

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

Beat eggs in a shallow bowl and set aside.

Dip a flour-coated chicken breast in beaten eggs. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest for 10 to 15 minutes.

Heat 1/2 inch olive oil in a large skillet on medium-high heat.

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

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

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

Layer each chicken breast with equal amounts of Mozzarella cheese, chopped fresh basil, and grated Provolone cheese.

Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil.

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