Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about ½ inch.

In a mixing bowl, combine the grated Parmesan cheese, breadcrumbs, minced garlic, chopped parsley, Italian seasoning, salt, and black pepper. Mix well.

Set up a breading station by placing the flour in one shallow dish, the beaten eggs in another, and the breadcrumb mixture in a third shallow dish.

Dredge each chicken breast in the flour, shaking off any excess, then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in the breadcrumb mixture, pressing gently to help it adhere.

Heat the olive oil in a large skillet over medium heat. Once hot, add the breaded chicken breasts and cook for 2-3 minutes on each side until golden brown.

Transfer the chicken breasts to the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until the chicken's internal temperature reaches 165°F (75°C).

Let the chicken rest for 5 minutes before slicing and serving.