Directions

• Prepare Chicken

Set aside a baking sheet and some paper towels.

Place a chicken breast on a cutting board and cover it with wax paper, parchment paper, or plastic wrap. Gently pound the chicken to an even ½-inch thickness using a meat mallet, rolling pin, or heavy pan. Repeat with the remaining chicken breasts.

Lightly season both sides of each chicken breast with salt and pepper.

Gather three shallow dishes (pie plates or cake pans work well). In the first dish, combine flour and 1/4 teaspoon salt. In the second dish, whisk together the eggs and milk until frothy. In the third dish, mix breadcrumbs, half of the parmesan cheese, 1/2 teaspoon pepper, and another 1/4 teaspoon salt.

Dip each chicken breast in the seasoned flour, then into the egg mixture, letting any excess drip off. Finally, coat the chicken in the breadcrumb mixture, pressing gently to adhere. Place the breaded chicken onto the baking sheet.

Choose a skillet large enough to comfortably hold all four chicken breasts (or cook in batches if needed).

Add enough oil to coat the bottom of the pan. Heat the oil over medium heat. Once shimmering, add the chicken and cook for 3 to 4 minutes per side or until golden brown and crispy.

Place a layer of paper towels on the baking sheet. Transfer the cooked chicken to the paper towels to drain excess oil.

• To Finish

Preheat your oven to 350°F (176°C).

Spread a layer of marinara sauce to coat the bottom of a 9×13-inch baking dish.

Arrange the crispy pan-fried chicken breasts on top of the sauce.

Top each chicken breast with a generous tablespoon of sauce and a few basil leaves. Sprinkle the remaining parmesan cheese evenly over the chicken, and finish by placing a slice of provolone cheese on top of each breast.

Bake uncovered for 15 to 20 minutes, until the cheese is golden brown and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F. Serve.