Preheat oven to 375°F. Lightly oil a 9x13-inch baking dish.

Set up three dredging stations: Place flour in one shallow dish, beat eggs with milk in a second dish, and combine bread crumbs with half the Parmesan cheese and Italian seasoning in a third dish.

Pat chicken breasts completely dry with paper towels. Season with salt and pepper.

Dredge each chicken breast in flour (shake off excess), dip in egg mixture (let excess drip off), then press into breadcrumb mixture on both sides until well coated.

Heat olive oil in large skillet over medium-high heat until shimmering.

Sear breaded chicken for 3-4 minutes per side until golden brown. You're creating a crispy exterior, not cooking through.

Transfer seared chicken to prepared baking dish, arranging pieces so they don't touch.

Mix remaining Parmesan with mozzarella and minced garlic. Generously top each chicken breast with cheese mixture.

Bake 20-25 minutes until cheese is bubbly and golden, and chicken reaches internal temperature of 165°F. Tent with foil if cheese browns too quickly.

Let rest 3-5 minutes before serving to allow juices to redistribute.