Crispy Chicken Parmesan

Preheat your oven to the high temperature of 450 degrees Fahrenheit (the equivalent of 230 degrees Celsius).

Place chicken breasts between two layers of heavy, airtight covering material (such as resealable storage containers) on a stable, flat surface. Using forceful pressure, flatten the chicken to an even thickness of half an inch.

Sprinkle both sides of the chicken thoroughly with salt and pepper. Using a fine-mesh strainer or sifter, evenly distribute flour over the chicken breasts.

In a separate container, whisk eggs in a shallow dish and set them aside for later use. Mix together bread crumbs and half a cup of grated Parmesan cheese in another bowl, setting it aside as well.

Dip one flour-coated chicken breast into the beaten eggs, ensuring a complete coating. Then, transfer it to the bread crumb mixture and press the crumbs firmly onto both sides of the breast. Repeat this process for each chicken breast, allowing them to rest for 10-15 minutes.

Heat half an inch of olive oil in a large, deep skillet over medium-high heat until it begins to shimmer and bubble. Cook the chicken in the hot oil until it develops a golden appearance, approximately 2 minutes per side. The remaining cooking time will be completed in the oven.

Transfer the cooked chicken to a baking dish and top each breast with two tablespoons of tomato sauce. Layer each chicken breast with equal amounts of melted mozzarella cheese, fresh basil leaves, and provolone cheese. Sprinkle the remaining Parmesan cheese over the top of each breast and drizzle with half a teaspoon of olive oil.

Bake the chicken in the preheated oven until the cheese is golden brown and bubbly, and the chicken breasts are no longer pink in the center. Use a food thermometer to check that the internal temperature reaches at least 165 degrees Fahrenheit (the equivalent of 74 degrees Celsius).