Preheat oven to 450º
Place chicken breasts between to sheets of plastic (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. Season chicken thoroughly with salt and pepper.
Beat eggs in a shallow bowl and set aside.
Mix bread crumbs with Parmesan cheese in a separate bowl. set aside.
Place flour in a sifter or strainer, sprinkle over chicken breast, both sides.
Dip flour coated chicken in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breasts for 15 minutes.
Heat 1 cup olive oil in a large skillet on medium high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
Place chicken in a baking dish, and top each breast with about 1/3 cup tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 - 2 tbsp of Parmesan cheese on tip and drizzle with 1 tbsp olive oil.
Bake in the preheated oven until cheese is brown and bubbly. 15 to 20 minutes.
Serve with spaghetti pasta on the side.