Salt and freshly ground Black Pepper to taste
4 Cups Panko Bread Crumbs
1/2 Cup grated Parmesan Cheese
2 Tablespoons All-Purpose Flour, or more if needed
1 Cup Vegetable Oil for frying
1/2 Cup prepared Marinara Sauce (Mama Cascone Marinara is perferred)
1/4 Cup fresh Mozzarella, cut into small cubes
1/2 Cup chopped fresh Basil, additional for garnish, if desired
1/2 Cup grated Provolone Cheese
1/4 Cup grated Parmesan Cheese
1 Tablespoon Olive Oil
Preheat an oven to 450°.
Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. 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, set aside.
Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 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 twp minutes on each side. The chicken will finish cooking in the oven.
Place chicken in a baking dish and top each breast with about 1/3 cup of the marinara sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle two tablespoons of Parmesan cheese on top and drizzle with one tablespoon 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°.
Serve individual chicken breasts over cooked pasta and garnish with additional chopped fresh basil if desired.