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Cut chicken breasts into fillets or use cutlets.
Mix ranch dressing, Italian dressing, and seasonings in a bowl. Marinate chicken in the mixture for at least 30 minutes or overnight.
Combine the shredded Parmesan cheese with the ranch dressing and set aside.
Mix Panko breadcrumbs, grated Parmesan, and melted butter in a separate bowl and set them aside.
Heat the oil and butter in a skillet over medium heat and cook the chicken until fully cooked and has a good crust on both sides. While the chicken cooks, preheat the oven to low broil.
Top each chicken piece with provolone and mozzarella cheeses, then add the Parmesan mixture. Broil for about five minutes.
Add the breadcrumb topping and broil for another 4 to 5 minutes, or until the cheeses are all melted and the breadcrumbs are nice and toasty.