preheat oven to 450F
Pound chicken breasts with a meat pounder until ½ inch thick, between two sheets of plastic (a cutout ziplock bag works perfectly). Season them with salt and pepper.
Prepare 3 shallow dishes with the following: dish #1: flour for dusting, dish #2: beaten eggs, dish #3: mixed breadcrumbs with ½ cup Parmesan cheese. First, dust the chicken breasts in the flour until lightly coated. Then, give them a bath on both sides into the beaten eggs. Lastly, coat them well with the Panko/Parmesan mixture.
In a large skillet, heat the olive oil until it sizzles when you drop a breadcrumb. Fry the breaded chicken breasts until golden brown.
Place the chicken breasts in a baking dish and cover them with the prepared tomato sauce. Place the chopped basil on top, then sprinkle them with Provolone cheese, add a slice of Mozzarella, then Parmesan cheese.
Drizzle them with olive oil and bake for 20 minutes or until the cheeses are melted and bubbly.