Preheat oven to 375°F.

Set up three shallow dishes for breading station. In first dish, combine bread crumbs with half the Parmesan cheese (1/2 cup), Italian seasoning, salt, and black pepper. Mix thoroughly. In second dish, whisk together eggs and milk until smooth. Place flour in third dish.

Pat chicken breasts completely dry with paper towels. If varying thicknesses, pound between plastic wrap with meat mallet until uniformly about 1/2 inch thick throughout.

Working with one chicken breast at a time, dredge in flour, coating both sides and shaking off excess. Dip into egg mixture, letting excess drip off. Press into breadcrumb mixture, coating both sides thoroughly and pressing gently so crumbs adhere. Set on plate and repeat with remaining chicken.

Heat 2 tablespoons olive oil in large skillet over medium heat. When oil shimmers and a breadcrumb sizzles when added, add breaded chicken breasts. Work in batches if needed to avoid crowding.

Cook for 3-4 minutes per side until breading is deep golden brown and crispy. Use tongs to flip carefully without knocking off breading. Transfer pan-fried chicken to baking dish large enough to hold pieces in single layer.

In small bowl, combine remaining 1/2 cup Parmesan cheese with mozzarella cheese and minced garlic. Mix well so garlic distributes throughout. Divide cheese mixture evenly among four chicken breasts, mounding on top and spreading to cover surface.

Bake in preheated oven for 20-25 minutes until chicken reaches internal temperature of 165°F on instant-read thermometer and cheese topping is melted, bubbly, and golden brown in spots. For extra browning, turn on broiler for last 1-2 minutes, watching closely.

Let chicken rest for 3-5 minutes after removing from oven. This allows juices to redistribute and cheese to set slightly. Serve hot.