Lay your chicken breasts flat on a sturdy, solid surface and pound them out using a meat mallet.
Coat them in salt, pepper, and garlic powder and set them aside.
In a large bowl or plate, add panko and ¾ cup of parmesan. Add flour to a second plate or bowl and beaten eggs to a third.
Start by dredging a piece of chicken in the flour, then the egg wash, and finally, the panko. Repeat with the remaining chicken.
Heat your olive oil in a pan over medium-high heat. Once the oil is hot, add your chicken. Cook the chicken for 2-3 minutes on each side until the crust is golden brown. Ensure not to overcrowd the pan. You may have to make multiple batches.
Remove from the pan and place on some paper towel to absorb excess oil.
Once the chicken breasts are cooked, place them on a parchment-lined baking sheet, top them with tomato sauce, provolone, mozzarella, and basil, and sprinkle the remaining parmesan.
Cook for 20-25 minutes at 375F.
Serve with a side salad, and enjoy!
Video
Notes
Lay plastic wrap on top of your chicken as you pound it out. This creates less friction between the meat and the mallet.
If using a baking dish to make your chicken parmesan, preheat it in the oven before adding the breaded chicken. This helps the bottom of the chicken cook evenly and prevents it from sticking.
Allow the Chicken Parmesan to rest for a few minutes after removing it from the oven. This helps the juices redistribute within the chicken, keeping it moist and tender.