Preheat the oven to 400ºF.

Line a baking sheet with foil.

Season the chicken on both sides with salt and pepper.

Set up your dredging station: Put the flour in one baking dish and season with salt and pepper; mix to combine.

In a second baking dish, whisk together the eggs and water.

In a third baking dish, combine the bread crumbs and Parmesan and season with salt and pepper.

One at a time, dip the seasoned chicken breasts into the flour to coat, shaking off any excess.

Then dip into the egg, followed by the bread crumb mixture.

Place temporarily on the prepared baking sheet.

Repeat with the remaining chicken breasts.

Heat two large oven-safe sauté pans over medium heat.

Add ¼ cup of the olive oil to each pan.

Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 4 minutes.

Top with the pomodoro sauce and sliced mozzarella.

Transfer the sauté pans to the oven and bake to finish cooking the chicken and melt the cheese, about 5 minutes, or until the internal temperature of the chicken is 165ºF.

Remove from the oven and divide among four plates.

Garnish with additional Parmesan and basil.

Serve.