First and foremost, use a meat mallet or frying pan to pound the chicken breasts to an thickness of about 1/2 inch. This will make sure they cook evenly.
Second, be sure to dredge the breasts in flour first so that they are completely dry. This will aid in keeping the breading ON the chicken. Flour, then egg, then crumbs. Three bowls, not two.
Third, mix the Parmesan cheese in with the bread crumbs for even coverage and better flavor. You could also mix in 1/4 to 1/2 tsp of dried oregano, dried thyme or basil, and especially crushed red pepper flakes into the bread crumbs, to give it a bit of a zing. I would also use fresh bread crumbs, either hand grated or grated in the food processor, not dry, for better flavor and texture.
Fourth, saute the chicken breasts in olive oil, don't bake them. They have no fat and tend to dry out when baked.
Fifth, once one side is done, and the second side is well on it's way to being cooked, place the mozzerella on top and put the lid on the pan until the mozzerella is melted.
Sixth, place on a plate, put about 2 ounces of cooked macaroni of your choice on the plate next to the chicken parm, and pour homemade, not canned or jarred, sauce over both.
Seventh, a couple slices of REAL Italian bread per person would also serve to improve the dish.
Other than that, it looks like a great recipe.