Chicken Parmesan

Ingredients

4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper to taste
2 large eggs
1 cup panko breadcrumbs, or more as needed
¾ cup grated Parmesan cheese, divided
2 tablespoons all-purpose flour, or more if needed
½ cup olive oil for frying or as needed
½ cup prepared tomato sauce
¼ cup fresh mozzarella, cut into small cubes
¼ cup fresh basil, chopped
½ cup grated provolone cheese
2 teaspoons olive oil

Instructions

Preheat oven to 450 degrees F (230 degrees C ) place.
Place the chicken breasts between two pieces of heavy plastic wrap (zip-top freezer bags work well) on a firm, flat surface. Using the smooth side of a meat mallet, pound the chicken until it is 1/2 inch thick.
Season the chicken well with salt and pepper. Using a sieve or colander; Dust the chicken breasts with flour and cover both sides evenly.
Whisk the eggs in a shallow bowl and set aside.Mix breadcrumbs and 1/2 cup Parmesan cheese in a separate bowl and set aside.
Dip a floured chicken breast into beaten eggs. Transfer the breast to the breadcrumb mixture, pressing the crumbs in on both sides. Repeat for each breast. Let the chicken rest for 10 to 15 minutes.Heat 1 cm olive oil in a large skillet over medium-high heat until it begins to shimmer. Fry chicken in hot oil until golden brown, about 2 minutes per side. The chicken is finished cooking in the oven.
Place chicken in a baking dish. Cover each breast with 2 tablespoons tomato sauce.Top each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle the remaining Parmesan cheese on top and drizzle each with 1/2 teaspoon olive oil.
Bake in the preheated oven until the cheese is golden brown and bubbly and the chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 74°C (165°F).

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