Place each chicken breast half between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/2 inch thick.
Season both sides of the chicken cutlets with salt and black pepper.
Place the flour in a shallow dish.
In a second shallow dish, whisk together the eggs and water until combined.
In a third shallow dish, combine the Italian seasoned breadcrumbs and grated Parmesan cheese.
Dredge each chicken cutlet first in the flour, shaking off excess, then dip into the egg mixture, and finally coat evenly with the breadcrumb and Parmesan mixture. Set aside.
Heat the olive oil in a large skillet over medium heat until shimmering.
Add the breaded chicken cutlets to the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
Reduce heat to low and pour the marinara sauce into the skillet, spreading it evenly.
Return the chicken cutlets to the skillet, spooning some sauce over each piece.
Sprinkle the shredded mozzarella cheese evenly over the chicken and sauce.
Cover the skillet with a lid and cook for 3-5 minutes, or until the cheese is melted and bubbly.
Remove from heat and garnish with chopped fresh basil leaves before serving.