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Preheat the oven to 400F. Flip a sheet tray upside down and line it with parchment. Sprinkle generously with flour. To a bowl, add the chicken, and season with salt and pepper. Mix until combined. Place onto the floured parchment, sprinkle with more flour, top with another piece of parchment and use a rolling pin, roll the chicken ¼” thick. Remove the parchment.
In a small bowl, whisk together the eggs and dijon. Using a pastry brush, brush the chicken with the egg mixture, then sprinkle with panko and parm. Grab another sheet tray, grease it with olive oil and set it on top of the breaded chicken. Flip the pan and remove the other sheet tray. Brush the flour excess flour over the chicken, and remove any excess flour that is on the sheet tray. Repeat the egg, panko and parm step. Drizzle with olive oil.
Bake for 15 minutes. Remove from the oven and top ½ with sauce and mozz. Bake or broil for another 5 minutes until melted. Top with basil, another drizzle of oil and enjoy!