Prepare the Chicken: Pound chicken breasts to an even thickness for uniform cooking. Season both sides with salt and pepper.
Set Up Dredging Station: In one bowl, place flour. In a second bowl, beat the eggs. In a third bowl, mix breadcrumbs with Parmesan cheese.
Coat the Chicken: Dredge each chicken breast in flour, dip into beaten eggs, then coat with the breadcrumb mixture.
Cook the Chicken: Heat olive oil in a skillet over medium heat. Fry the chicken until golden brown and cooked through, about 4–5 minutes per side. Transfer to a baking dish.
Add Sauce and Cheese: Spoon tomato sauce over each chicken breast. Sprinkle provolone cheese and chopped basil on top.
Bake: Preheat oven to 375°F (190°C) and bake for 10–15 minutes, or until the cheese is melted and bubbly.
Serve: Garnish with additional fresh basil if desired. Serve with pasta, garlic bread, or a simple green salad.
Serving and Storage Tips
