Add egg & water to 1 tray
Place Breading in the other tray
Dip each chicken cutlet in egg/water mixture then in Breading mix and set aside
In a skillet set over medium-high heat, warm the olive oil and butter together until the butter is melted and beginning to froth. Add chicken and cook for about 3 minutes on each side, until golden brown. Remove to a plate and set aside. You may need to do this in two batches.
Add the tomatoes to the same pan (without discarding any of the fat), and season to taste with salt and pepper. Cook, stirring often, for about 15 minutes. Stir in about 1/3 of the cheese.
Nestle chicken into the sauce, but keep the top of the chicken exposed. Sprinkle each piece with the remaining grated Parmesan. Place the lid on the skillet and reduce heat to low. Cook until chicken reaches an internal temperature of 165F, cheese is melted and warmed through, about 3-5 minutes. Serve hot, over rice or pasta.
For safe meat preparation, reference the USDA website.