Preheat the oven to 446ºF.
Place the chicken breasts inside an airtight plastic bag and spread over a wooden board. Flatten the chicken with the smooth side of a meat tenderizer until the breast has a thickness of half an inch. Next, season the chicken well with salt and pepper.
Beat the eggs and set aside. Mix the breadcrumbs with the half cup of grated parmesan cheese and set aside.
Sieve the flour and sprinkle it over the chicken breasts. It is important to cover them well on both sides.
Next, dip the breasts into the beaten eggs, and next into the bowl with the breadcrumbs and parmesan cheese. Remember that the whole breast must be well covered on both sides.
Heat the light olive oil in a large pan on a medium-high heat. Cook the chicken breasts until they are golden, usually for 2 minutes on each side. The chicken will finish cooking in the oven.
Now place the chicken in an oven dish and cover each breast with approximately 1/4 cup of tomato sauce. On top of the tomato, place the mozzarella cheese, fresh basil and provolone cheese. Finally, sprinkle the very finely grated parmesan cheese and 1 tablespoon of Único olive oil to give it extra flavor.
Put the oven dish in the oven for 15 or 20 minutes. When you see that the cheese has melted, remove from the oven and serve immediately so that the cheese retains the ideal temperature without losing its creaminess.
If you wish, you can serve the chicken parmesan with spaghetti. In this case, just add 1 and a half cups of spaghetti to your list of ingredients. Boil in water for around 7 minutes for an al dente texture.