Preheat oven to 450F

Place chicken breast between 2 sheets of heavy plastic on a solid, level surface

Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2 inches

Season chicken thoroughly with salt and pepper

Beat eggs in a shallow bowl and set aside

Mix bread crumbs and 1/2 cup parmesan in a separate bowl and set aside

Place flour in a sifter or strainer, and sprinkle over chicken breasts evenly coating both sides

Dip flour coated chicken breast in the beaten eggs

Transfer breasts to bread crumbs, pressing the crumbs into both sides
Repeat for each breast

Set aside chicken breasts for 15 minutes

Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer

Cook chicken until golden, about 2 minutes on each side

Place chicken in a baking dish and top each breast with about 1/2 cup of tomato sauce

Layer each chicken breast with equal amounts of mozzarella cheese, basil and provolone cheese

Sprinkle 1 to 2 tbsp. of parmesan cheese on to chicken and drizzle with 1 tbsp. olive oil

Bake in preheated oven until cheese is browned and bubble, and the chicken is no longer pink in the center about 15 to 20 minutes