Chicken Parmesan

4 skinless, boneless chicken breast halves

Kosher salt and fresh-ground pepper, to taste

2 large eggs

1 cup panko bread crumbs, or more as needed

1 cup grated Parmesan, divided

2 tablespoons all-purpose flour, or more if needed

Olive oil for frying, as needed

1 cup jarred or homemade Marinara sauce

Fresh mozzarella, cut into small cubes

Fresh basil

1 cup provolone, grated

1. Gather the ingredients. Preheat an oven to 450 degrees.

2. 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.

3. Season chicken with salt and pepper. Using a sifter or strainer, sprinkle flour over chicken breasts, evenly coating both sides

4. Beat eggs in a shallow bowl and set aside. Mix bread crumbs and 1/2 cup Parmesan in a separate bowl, set aside. Dip a flour-coated chicken breast in the beaten eggs. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest for 10 to 15 minutes.

5. Heat 1/2 inch olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken in the hot oil until golden, about 2 minutes per side. The chicken will finish cooking in the oven.

6. Transfer chicken to a baking dish. Top each breast with 2 tablespoons of sauce. Layer each chicken breast with equal amounts of mozzarella, fresh basil, and provolone. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil.

7. Bake in the 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 degrees.