Makes 4 to 6 servings
1. Preheat the oven to 350°F, with a rack near the top of the oven.
2. Cut the chicken breasts in half lengthwise, as if you were cutting a sub roll. You will have 6 thin pieces. Season the chicken with the salt and pepper.
3. Place the flour in a medium bowl. Mix the eggs and water together in a separate bowl. Place the bread crumbs in another bowl. Place all three bowls on the counter side by side.
4. Coat each piece of chicken in the flour first, then dip it into the eggs, and finally into the bread crumbs, pressing the bread crumbs into the chicken so they adhere.
5. Heat the oil in a large sauté pan over medium heat. Once the oil is hot, carefully add the breaded chicken. Cook over medium heat until one side is golden brown, about 4 minutes. Turn the chicken over using a fork or a pair of tongs and cook until the other side is golden brown, the juices run clear when you pierce it with a knife, and the chicken has reached an internal temperature of 165°F.
6. In a small saucepan, heat the tomato sauce to a simmer over medium heat. Pour half the sauce into a casserole dish large enough to hold all of the chicken. Place the chicken on top of the sauce and then pour the rest of the sauce over the chicken. Top with the shredded cheese. Bake on the top rack of the oven for 15 to 20 minutes, until the cheese has melted.
Variation
Substitute 1 large eggplant, cut into ¼-inch slices, for the chicken to make Eggplant Parmesan. Follow the directions as written, cooking the eggplant until it is golden brown on each side in Step 5.