In one bowl, add the plain flour, garlic granules and a large pinch of salt and pepper and stir until all mixed together.
In another bowl, add the eggs and whisk with a fork.
In a third bowl add the breadcrumbs, parmesan cheese, Italian seasoning and salt and pepper.
Press both sides of chicken into flour, then shake off excess. Coat in egg, letting excess drip off, then place in breadcrumbs.
Transfer to plate and repeat with remaining chicken and set aside.
Make the sauce. Put the olive oil, onion and garlic in a pan and fry for around a couple of minutes until the onions become translucent.
Add the tomatoes, tomato puree and oregano and stir together.
If you want a smooth sauce, pour the tomato sauce into a blender and blitz until smooth.
If you have blended your sauce, return to the pan and add the basil leaves and seasoning and set aside. Add the water and stir together. if using a blender, add the water to the blender and then pour into the pan.
Heat half the oil in a pan over medium high heat.
Carefully place 2 or 3 pieces of chicken in. Cook 2 minutes until underside is golden, then carefully turn and cook the other side for 1½ minutes.
Transfer to a shallow dish, then repeat with remaining chicken.
Carefully pour the sauce around the chicken, top the chicken with a mixture of mozzarella and parmesan and place in a preheated oven for around 15mins until the chicken is fully cooked through and the cheese has melted.
