Preheat your oven to 375°F (190°C).

In a shallow dish, mix together the breadcrumbs, half of the grated Parmesan cheese, and Italian seasoning.

In another bowl, whisk the eggs and milk until well blended.

Pour the flour into a third dish for dredging the chicken.

Dredge each chicken breast in flour, shaking off any excess.

Dip the floured chicken into the egg mixture, allowing any extra to drip off.

Coat the chicken with the breadcrumb mixture, pressing down gently to ensure the crumbs stick.

In a skillet over medium-high heat, heat the olive oil and cook each piece for about 3-4 minutes per side, until golden brown.

Transfer the chicken breasts to a baking dish.

In a bowl, combine the remaining Parmesan cheese with mozzarella and minced garlic.

Scoop the cheesy mixture on top of each chicken breast.

Bake for 20-25 minutes, or until the chicken is cooked through and the cheese is bubbly.