Preheat oven to 450 degrees F and grease an unlined rimmed baking sheet with cooking spray. Set aside.
Whisk together flour, 1/2 teaspoon salt, and pepper on a large shallow plate. Set aside.
Beat eggs and milk together in a medium sized bowl. Set aside.
Whisk together panko, remaining 1/2 teaspoon salt, Italian seasoning, basil, and 4 tablespoons parmesan cheese on another large shallow plate. Set aside.
Bread breasts in flour, eggs, then breadcrumb mixture, then place them onto a clean work surface and let rest for 15 minutes.
Heat 1/4 cup olive oil in a large skillet over medium-high heat.
Working in batches, cook chicken until golden, about 1-2 minutes on each side.
Then repeat with remaining chicken breasts, adding oil to the sauté pan as needed.
Place chicken on the prepared baking sheet.
Top each breast with 1 tablespoon pasta sauce.
Then top each breast with 1/2 slice provolone, 1 tablespoon mozzarella, and 1/2 tablespoon parmesan.
Bake in preheated oven until the chicken has cooked through and the cheese has melted, about 5 minutes.
Serve with fresh basil, hot pasta, and more pasta sauce. Enjoy!
*I found a 1 pound package that contained 6 (1/4 inch) thick slices of chicken breasts - cook time and topping ingredients (pasta sauce, cheese, etc.) will vary if the size of your chicken or the number of breasts you have differs.