Chicken Parmesan is easy. But then I'm half Italian and have been cooking since I was 10 yrs. old. Anyhow ...
1.) Take boneless chicken breasts and place between 2 layers of wax paper. Then place on a cutting board (or similar surface) and pound them to approx. 3/8 in. thickness with a meat tenderizer mallet.
2.) In a bowl, beat 2-3 eggs (depends on number of breasts you are preparing) until good and frothy.
3.) On another piece of waxpaper, spread out a nice pile of Italian (seasoned) bread crumbs which have been rolled out to a fine texture. I like to use Progresso brand crumbs because they are already very fine in texture. Add some dry Parmesan cheese to the mixture if desired (the Progresso already has some, but I prefer a bit more ...).
4.) Begin heating a frying pan with about 1/4 in. of virgin olive oil on the stovetop. Also, turn on the oven to preheat to 350 deg.
5.) Dip prepared breasts in to egg mixture, then in to bread crumb mixture. Pat firmly to ensure a nice coating.
6.) You want the frying pan very hot but not so much as to burn the oil. Quickly brown (lightly) the breaded breasts on each side in the pan, a couple minutes on each side is all that is needed if the temp. is right. Remove browned breasts and drain on paper towels to soak up any excess oil.
7.) Transfer breasts to a baking dish (remember to subtract 25 deg. oven temp. if using a glass dish, which is what I prefer). Cover each breast generously with your favorite red sauce (marinara, reg. spaghetti sauce, etc.). You can even make a simple sauce with a can of tomato sauce plus add in salt, pepper, oregano, etc., according to taste. Sprinkle Parmesan cheese generously over each sauce-covered breast.
8.) Cover baking dish with foil and place in oven. Bake approx. 20 minutes, then remove dish and remove foil cover. Top each chicken breast with a slice of Provolone cheese (much preferred over Mozzarella) and return dish to the oven uncovered for an additional 10-15 minutes or until chicken breast is tender.
9.) Enjoy with your favorite side dish(es) and a nice, dry red wine.