Whisk the eggs and water together in one bowl and stir the Parmesan cheese into the breadcrumbs in another bowl.
Keeping one hand for dry ingredients and the other for wet ingredients, dredge the breasts in the flour coating both sides, then the egg/water mixture, and then the Parmesan/breadcrumb mixture.
Sauté the breasts in the olive oil for one minute on each side in an ovenproof sauté pan until the breasts are golden brown. Don’t over crowd the pan or your chicken breasts will steam and not sauté properly. (If you don’t have an oven proof sauté (frying) pan, sauté in your pan and transfer to a casserole dish.
Remove from heat, cover the breasts with basic tomato sauce and top with slices of mozzarella.
Cook in oven until the chicken is done approximately 10 to 20 minutes depending on the thickness of the chicken breasts.
Remove from oven and serve.
I like to serve this dish with a side of spaghetti topped with some of my basic tomato sauce. A glass of Chianti goes great with this dish.