Preheat the oven to 375°F (190°C).

Mix breadcrumbs, Parmesan, mozzarella, Italian seasoning, minced garlic, salt, and pepper in a shallow bowl until evenly combined.

Whisk eggs and milk in a separate bowl until smooth.

Put the flour in a third shallow dish.

Lightly dredge each chicken breast in flour, shaking off excess.

Dip the floured chicken into the egg mixture until fully coated.

Press both sides of each breast into the breadcrumb mixture so the crumbs adhere, packing gently.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Add the chicken; do not crowd the pan. Cook in batches if needed.

Sear the chicken for 3 to 4 minutes per side until a golden crust forms. Turn carefully to keep the crust intact.

Transfer the seared breasts to a baking dish and bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part.

Let the chicken rest for 3 to 5 minutes before slicing.