Step 1

Pound the chicken breasts between double pieces of plastic wrap. Pound using the flat side of a metal meat mallet. Cut each breast in half, season with salt and pepper, and set aside.

Step 2

Break the egg into a pie plate. Add the water, salt, and pepper and mix to combine. Place the chicken breasts in the egg mixture to coat.

Step 3

On a plate, mix together the Italian seasoned bread crumbs, Italian seasoning, and the grated cheeses.

Step 4

I like a 50/50 mix of bread crumbs and cheese. Keep this in mind if you adjust the recipe for more people. You may want to adjust the mixture.

Step 5

Using one hand, coat both sides of each piece of chicken in the bread crumb mixture.

Step 6

Heat the vegetable oil in a large frying pan, over medium-high heat. Once the oil begins to shimmer, add the breaded chicken breasts.

Step 7

Cook until one side is browned. Turn the chicken and continue cooking until golden brown.

Step 8

Remove to a plate lined with paper towels.

Step 9

Coat the bottom of a baking dish with the prepared tomato sauce. Add the breaded chicken breasts.

Step 10

Top each breast with additional sauce and the shredded mozzarella cheese.

Step 11

Cover first with a layer of plastic wrap and then a layer of aluminum foil. Refrigerate or freeze until ready to cook.

Step 12

When ready to cook, preheat the oven to 350 degrees F.

Step 13

Bake for 45-50 minutes, covered with foil, until bubbly and heated through. Serve with your favorite pasta and a green salad.