Preheat the oven to 450°F. Lightly grease a 9x13-inch baking dish with nonstick cooking oil spray and set aside.
Place chicken breasts between two sheets of plastic wrap and place onto a cutting board. Use a meat mallet to pound the chicken to a thickness of ½-inch. Season the chicken with salt and pepper.
2 boneless, skinless chicken breasts, Kosher salt, Black pepper
Set out 3 shallow bowls. Add flour to the first bowl. Add eggs and beat them in the second bowl. Combine the breadcrumbs, ½ cup of Parmesan cheese, Italian seasoning, and garlic powder in a third bowl.
¼ cup all-purpose flour, 2 eggs, 1 cup breadcrumbs, ¾ cup grated Parmesan cheese, 2 teaspoons Italian seasoning, 1 teaspoon garlic powder
Press both sides of the chicken breasts into flour, evenly but lightly coating them.
Dip the chicken breast into the eggs, then transfer to the breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside for about 15 minutes.
In a large skillet set over medium-high heat, melt the butter and oil together. Fry the chicken in batches until crispy and golden, about 3-4 minutes on each side. Transfer the cooked breasts to the prepared baking dish.
2 tablespoons unsalted butter, ½ cup olive oil
Spread each breast with 1/4 cup of marinara sauce, then layer with slices of provolone cheese, shredded mozzarella cheese, and remaining Parmesan cheese.
1 cup marinara sauce, 4 slices provolone cheese, ½ cup shredded mozzarella cheese
Bake for 15-20 minutes until the cheese is melted and bubbling, and an instant-read thermometer inserted into the center reads 165°F. Broil for 1-2 minutes on high for browned, bubbly cheese.
While the chicken bakes, boil the pasta according to package directions. Drain and set aside.
Cooked spaghetti or angel hair pasta
Serve chicken over pasta, garnished with shaved Parmesan and fresh basil or parsley, if desired.
Shaved Parmesan cheese, Fresh basil or parsley
Chicken: Cut the chicken breasts in half (butterfly) to make them thinner so that they cook through evenly.
Crispy Chicken: Make sure that the oil and butter are hot before adding in the chicken to fry. If the pan is cold, your chicken won't be as crispy.
Serve immediately for the best flavor and texture.