1. Season the butterflied chicken breasts with salt and pepper.
2. In a shallow dish, beat the eggs. In another shallow dish, mix together the Italian breadcrumbs, panko breadcrumbs, and Parmesan cheese.
3. Dip each chicken breast into the beaten eggs, then coat with the breadcrumb mixture, pressing to adhere.
4. In a large skillet, heat olive oil over medium-high heat. Add the minced garlic and cook until fragrant.
5. Place the breaded chicken breasts in the skillet and cook until golden brown and cooked through, about 5-6 minutes per side.
6. Top each chicken breast with sliced mozzarella, basil leaves, and marinara sauce. Cover the skillet and let the cheese melt.
7. Serve the crispy chicken parmesan over spaghetti pasta with crusty bread on the side.