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

Place chicken breasts between two sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of ½-inch.

Season chicken thoroughly with salt and pepper. Sprinkle flour over chicken breasts, evenly coating both sides.

Beat eggs in a shallow bowl and set aside. Mix bread crumbs and ½ cup Parmesan cheese in a separate bowl, set aside. Dip a flour-coated chicken breast in beaten eggs and then into the bread crumb mixture, pressing crumbs into both sides. Let chicken rest for 10 to 15 minutes.

Heat ½ inch of olive oil in a large skillet over medium-high heat until it begins to shimmer. Cook chicken in batches until golden, about 2 minutes per side.

Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce, mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with ½ teaspoon olive oil.

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