Preheat your oven to 375°F (190°C).

Combine the breadcrumbs, grated Parmesan cheese, salt, and black pepper in a shallow dish.

Dip each chicken breast into the beaten eggs, then coat it in the breadcrumb mixture, pressing gently to adhere. Repeat with all the chicken breasts.

Heat the olive oil in a large skillet over medium heat. Add the breaded chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic and sliced mushrooms. Sauté until the mushrooms are tender and the garlic is fragrant about 5 minutes.

Deglaze the skillet by adding the white wine and lemon juice. Stir well to scrape up any browned bits from the bottom of the skillet. Let the mixture simmer for a few minutes until slightly reduced.

Place the cooked chicken breasts in a baking dish. Pour the mushroom and wine sauce over the chicken.

Sprinkle the shredded Provel cheese over the top of the chicken and sauce.

Bake in the oven for about 20 minutes or until the cheese is melted and bubbly.

Remove from the oven and let it rest for a few minutes before serving. Serve with pasta or your choice of side dishes.