Turn the oven temp down to 400.
Cut fat off of chicken and butterfly.
Once the chicken is cut, set up the breading station. I typically set out parchment paper, wax paper, or foil. I put the flour on the left, a bowl with the egg in the top-middle, and the breadcrumbs on the right. When preparing the eggs, put a sprinkle of water in them so they aren't too thick. As for the breadcrumbs, add a tablespoon of parmesan cheese. In terms of the flour, add 1 tbsp of pepper.
Heat up the oil (the amount is your choice, but I like to add a lot as if I'm deep frying to cook faster) in a cast iron skillet to 325 degrees F. Fry two pieces of chicken at a time. The chicken should take 5-10 minutes. Check with a thermometer or cut to the middle with a knife.
As the chicken is frying, set up a wire rack on top of a baking sheet, or put paper towels on a plate, to place the chicken and let the oil drain when done frying.
Once the chicken is finished frying, put it in a baking dish. Pour the sauce on the chicken, then add fresh mozzarella. Bake for 8 minutes or until the cheese is melted.