Preheat the oven to 375°F (190°C).

In a shallow dish, combine the breadcrumbs, half the Parmesan, Italian seasoning, salt, and pepper. Mix well.

Whisk the eggs and milk together in a second shallow bowl until smooth.

Place the flour in a third shallow dish.

Pat chicken breasts dry. Dredge each breast in flour, shaking off excess. Dip into the egg mixture, then press into the breadcrumb mixture until evenly coated.

Heat olive oil in a large skillet over medium heat. When hot, add the chicken and cook 3–4 minutes per side, until the crust is golden brown.

Transfer the seared chicken to a baking dish in a single layer.

In a small bowl, mix the remaining Parmesan with the shredded mozzarella and minced garlic. Sprinkle this cheese mixture evenly over each chicken breast.

Bake 20–25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and lightly browned. Let rest 3–5 minutes before serving.