• Slice chicken breasts crosswise for cutlets. Pound thin. Cut into pieces.
• Beat eggs with a two tablespoons of water.
• Season chicken with salt and pepper.
• Mix italian seasoning into cheese.
• Cover chicken with cheese. Dip in egg. You might want to cover the chicken into more cheese. Either way works. You could fry after you dip in egg or add more grated cheese.
  
• Heat oil in heavy, large frying pan.
• Fry chicken cutlets about 5 minutes on each side. Don't turn over until chicken moves easily.
  
• Heat tomato sauce until warmed through.
• Place a layer of sauce in flat casserole dish. Place the chicken on sauce in one layer. Top with thin layer of more sauce. Top with mozzarella cheese.
  
• Cover with foil and bake for 10 minutes. Uncover and bake another five minutes or until the cheese is melted the way you like it.
  
• Top with parsley and serve with more parmesan or pecorino romano cheese.
  

Easy Tomato Sauce

• Heat oil in medium sized sauce pan. Add tomatoes, crushing the tomatoes with your hand. Discard any pulp that seems stringy or doesn't crush. Season with dash garlic powder or onion powder if desired.
• Cook on low (about 20-30 minutes) while you are making the chicken.