Preheat the oven to 375°F.

Combine breadcrumbs, half the Parmesan, and Italian seasoning in a shallow dish.

Whisk eggs and milk together in a separate bowl.

Put the flour in a third dish for dredging.

Pat chicken breasts dry. Lightly season both sides with salt and pepper.

Dredge each breast in flour, shake off excess, dip into the egg mixture, then press into the breadcrumb mixture until well coated.

Heat olive oil in a skillet over medium heat until shimmering. Add chicken and cook 3 to 4 minutes per side until golden brown. Avoid overcrowding the pan.

Transfer the browned chicken to a baking dish.

In a small bowl, mix the remaining Parmesan, mozzarella, and minced garlic. Spoon the cheese mixture evenly over each breast.

Bake for 20 to 25 minutes in the preheated oven until the internal temperature reaches 165°F and cheese is melted and bubbly.

Let rest 5 minutes before serving to allow juices to redistribute.