Cut chicken, use a piece of plastic wrap to cover and pound meat. Pat dry and season with salt, pepper & garlic powder if using.

Set up your station: flour, whisked egg (add a splash of water) & panko bread crumbs with Parmesan cheese. Follow: flour, egg mixture then bread crumb mixture. Once all are done, put on a plate and put in fridge until oil is ready. Note: you could use a sifter to sift flour on top of chicken!

Cook chicken in the hot oil until golden, about 2-3 minutes per side. The chicken will finish cooking in the oven.

Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil. Bake in the preheated oven until cheese is browned and bubbly and 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 165 degrees F.