Place each chicken breast in a freezer bag and pound it to an even thickness.

Season both sides with salt and black pepper.

Coat each chicken breast in flour, then dip in beaten eggs, and finally dredge in breadcrumbs.

Heat olive oil in a skillet over medium-high heat. Add garlic cloves to infuse the oil.

Fry the chicken breasts for 2-3 minutes on each side until golden brown and crispy.

Remove and drain on paper towels.

Preheat the oven to 500F (260C).

Spread tomato sauce in a large baking dish. Place the fried chicken on top of the sauce.

Spoon a bit more tomato sauce over each piece of chicken, then sprinkle with shredded Parmigiano-Reggiano.

Cover with slices of mozzarella and sprinkle more Parmigiano-Reggiano on top.

Bake for 10-12 minutes until the chicken is cooked through and the cheese is melted and bubbly.

Garnish with fresh basil or parsley before serving.