Preheat your oven to 450 degrees. Lightly grease a 9-by-13-inch baking dish and set it aside.
Set out 3 medium bowls. In the first bowl, combine the flour, garlic salt, and pepper.
In the second bowl, whisk both the eggs.
In the third bowl, blend the panko, Italian breadcrumbs, and 1/4 cup of grated Parmesan cheese.
Evenly coat each chicken breast half in the flour mixture, and then dip it in the egg mixture. Finally, transfer the chicken breast halves to the breadcrumb mixture, and press the crumbs evenly onto both sides of each breast half. Set the halves aside.
Drizzle the olive oil into a large skillet along with the butter over medium-high heat. When the butter has melted, add the chicken and fry for 2-3 minutes on each side until the chicken is golden brown on both sides.
With a pair of tongs, place the chicken into the lightly greased baking dish. Pour equal amounts of the marinara sauce on top of each chicken breast half.
Sprinkle each chicken breast half with equal layers of shredded mozzarella and provolone cheese and the remaining 1/4 cup of Parmesan cheese.
Bake uncovered for 20 minutes or until the cheese is melted and browned and the chicken is baked through to 165 degrees. Check the chicken's temperature using an instant-read thermometer.
Once the chicken Parmesan is out of the oven, garnish it with fresh basil and serve immediately. Enjoy!
If you prefer a crisper breading, bake the chicken without the marinara sauce. Heat the marinara sauce on the stovetop and serve it on top of the chicken once the chicken has come out of the oven.