Pre-heat oven to 450°F.
Place chicken breasts between two sheets of heavy plastic, on a solid, level surface.
Firmly pound chicken, with the smooth side of a meat mallet, to a thickness of 1/2-inch; season chicken thoroughly with salt and pepper.
In a shallow bowl, beat eggs; set aside.
In a separate bowl, mix bread crumbs and 1/2 cup Parmesan cheese; set aside.Place flour in a sifter or strainer; sprinkle evenly over both sides of chicken breasts. Dip flour coated chicken breast in beaten eggs; transfer breast to breadcrumb mixture, pressing the crumbs into both sides; repeat for each breast; set aside breaded chicken breasts for about 15 minutes.
In a large skillet, over medium-high heat, heat 1 cup olive oil heat until it begins to shimmer.
Place chicken in skillet and cook until golden; about 2 minutes on each side.
Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce.
Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese.
Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
Bake in the pre-heated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center; around 15 to 20 minutes.
Remove from oven when an instant-read thermometer, inserted into the center, should read at least 165°F.
