Preheat the oven to 375°F.

In a shallow dish, mix breadcrumbs, half the Parmesan, Italian seasoning, salt, and black pepper.

In another bowl, beat the eggs with the milk until blended.

Place the flour in a third shallow dish.

Pat the chicken dry. Dredge each breast in flour and shake off excess.

Dip the floured chicken into the egg mixture, coating completely.

Roll each piece in the breadcrumb mixture, pressing gently to help crumbs adhere.

Heat the olive oil in a large skillet over medium-high. Add the chicken and cook 3 to 4 minutes per side until golden brown.

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

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

Bake for 20 to 25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. Check doneness with an instant-read thermometer — the internal temperature should reach 165°F.

Let the chicken rest 3 to 5 minutes before serving.