Chicken Parmesan

Here is a recipe I've adapted from Tyler Florence of the food network. It's one of Matt's favorites.
A couple bottles of your favorite spaghetti sauce (I put my sauce on a previous blog)
4 skinless, boneless, chicken breasts
1/2 cup flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 teaspoon dried basil
1 (8-ounce) ball fresh mozzarella, water drained, or a few thick slices of regular mozzerella Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente

Preheat the oven to 450 degrees F. Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper and dried basil. Heat 3 tablespoons of olive oil over medium-high flame in a large frying pan. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once. Transfer the chicken to an oven-proof dish (if your frying pan isn't oven proof). Ladle the tomato sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.