Place each chicken breast half between two pieces of plastic wrap or waxed paper.

Gently pound the chicken with a rolling pin or meat mallet until about 1/4 inch thick.

Repeat with the remaining chicken pieces to make 4 cutlets.

Coat the chicken cutlets with flour.

In a shallow dish, combine the bread crumbs, dried oregano, and salt.

In another shallow dish, whisk together the beaten egg and water.

Dip each chicken cutlet in the egg mixture, then coat with the bread crumb mixture.

In a small saucepan, combine the tomato sauce, dried basil, and garlic powder.

Cook over low heat until thoroughly heated, stirring occasionally.

Heat the olive oil in a large skillet over medium-high heat until it ripples.

Add the breaded chicken cutlets to the skillet and cook until crisp and golden brown on one side, about 6 to 8 minutes.

Flip the cutlets and cook on the other side for about 2 minutes, or until the chicken is no longer pink.

Top each chicken cutlet with a slice of Mozzarella cheese.

Cover the skillet and cook for about 1 minute, or until the cheese is melted.

Place each chicken cutlet on a serving plate.

Serve with the heated tomato sauce and sprinkle with grated Parmesan cheese.