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1
Preheat oven to 350 F.
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2
Season the pounded chicken on both sides with salt and pepper.
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3
Combine the flour and salt and pepper in a shallow bowl.
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4
In another shallow bowl combine the egg with the water and salt and pepper to taste; beat lightly to combine.
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5
Combine the bread crumbs in another shallow bowl.
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6
Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
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7
Set the dredged chicken on a plate.
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8
Add oils into a large saute pan and heat over high heat until almost smoking.
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9
Add 2 chicken breasts at a time and cook until golden brown on both sides, about 2 minutes per side.
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10
Remove the cooked chicken to a clean plate while you finish cooking the other 2.
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11
In a 13x9 baking dish spread 2 cups of the tomato sauce on the bottom of the dish.
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12
Add the chicken breasts into the pan.
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13
Sprinkle each chicken breast with salt and pepper.
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14
Spread 1/4 cup of sauce on each chicken breast so it is completely covered.
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15
Sprinkle each chicken breast with equal parts of the Parmesan and Romano cheeses.
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16
Now add a few slices of the mozzarella, covering each piece entirely.
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17
Bake in the oven until the chicken is cooked through and the cheese is melted, about 15 minutes.
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18
Remove from the oven and garnish with basil or parsley leaves.
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19
Serve chicken and sauce over your favorite pasta.
