In a shallow bowl, combine flour, salt, and pepper.

In a second bowl, combine water and one egg and whisk together.

In a third bowl combine breadcrumbs and freshly grated parmesan cheese.

Pat chicken breasts dry with a paper towel and then place in flour mixture, coating thoroughly and shaking off the excess.

Move to the next bowl with the egg wash, and coat the chicken breast with that mixture.

Finally place in the bowl of parmesan breadcrumbs and ensure that the chicken breast is evenly coated.

Repeat these three steps for remaining chicken cutlets.

In a large deep skillet, heat oil over medium high heat.

Add chicken cutlets and brown, cooking about five minutes per side until cooked through.

Remove to a plate to the side and turn off heat.

To the same skillet, add marinara sauce.

Place chicken cutlets back into the skillet and nestle into the sauce. Top each chicken piece with a spoonful of pesto.

Add a portion of mozzarella cheese to each one. Before placing into the oven with the broiler on high.

Cook for approximately two minutes or until the cheese melts and begins to bubble. Watch carefully so that it does not burn.

Remove from the oven and enjoy.