Preheat the oven to 375°F.

Arrange three shallow dishes: flour in the first; whisked eggs and milk in the second; breadcrumbs mixed with half the Parmesan, Italian seasoning, salt, and pepper in the third.

Pound each chicken breast to about 1/2 inch thickness between sheets of plastic wrap or in a zip-top bag.

Dredge each breast in flour, shaking off excess. Dip into the egg mixture, then press firmly into the breadcrumb mixture so the coating sticks.

Heat olive oil in a skillet over medium-high heat until shimmering.

Cook chicken 3 to 4 minutes per side until golden brown and crisp.

Transfer the seared breasts to a baking dish arranged in a single layer.

Stir the remaining Parmesan with the mozzarella and minced garlic. Evenly sprinkle the cheese mixture over each breast.

Bake for 20 to 25 minutes, until cheese is melted and an instant-read thermometer reads 165°F in the thickest part of the chicken.

Let the chicken rest for 5 minutes before serving.