I just saw this recipe on America's Test Kitchen. It sounds complicated, but after the first time you make it, it will go faster.

Skillet Chicken Parmesan
2 slices white bread
2 tbsp olive oil
1/8 tsp salt
1/8 tsp pepper
1/4 cup Parmesan cheese

1 tbsp oil
2 cloves garlic, minced
1 28 oz can crushed tomatoes
2 tbsp chopped fresh basil
1/4 cup Parmesan cheese

1/4 cup Parmesan cheese
1/2 cup grated Provolone
1/2 cup cup grated Mozzarella
2 tbsp chopped fresh basil

Tear the bread into a food processor. Add oil, salt, and pepper. Pulse until medium crumbs. Cook in a skillet until golden, 5 minutes and place in a shallow bowl. Add 1/4 cup Parmesan cheese. Slice chicken breasts horizontally to make cutlets. Season with salt and pepper on each side, lightly. Dredge in flour. Brown in olive oil, in two batches, 2 minutes on first side, and 30 seconds on the other side. Put on a plate and tent with foil to keep warm. Saute the garlic briefly. Add the tomatoes, basil, and cheese and simmer 5 minutes. Put in the chicken and strew with 1/4 cup grated Parmesan cheese, 1/2 cup grated Provolone cheese, and 1/2 cup mozzarella cheese. Cover skillet and cook 3 minutes until cheese melts. Cover with the reserved crumbs and 2 tbsp chopped fresh basil.