Lightly grease a large baking dish with cooking spray and set aside. If desired, for extra crispiness to bake the chicken you can place a cooling rack inside a baking dish.
Lightly pound each chicken cutlet with a flat meat mallet or rolling pin to slightly flatten it.
Add 6 cups of water to a large bowl and add 1 tablespoon of salt. Whisk until salt is dissolved. Add the chicken into the mixture, cover and refrigerate for 30 minutes or overnight.
While this step is optional, it is added to make the meat extra tender and juicy.
In a large shallow bowl, combine all the "Chicken Crust" ingredients and set aside.
In another bowl, whisk the eggs and set aside.
Preheat oven to 400 degrees F.
Place a large, deep skillet over high medium-heat and add enough oil until its about half full. Make sure the oil is hot when you start cooking the chicken.
Fry the Chicken:
Take each chicken cutlet, pat it dry with paper towels and first dip it into the beaten eggs, shake to drain and roll it into the bread crumbs mixture. Cover it very well in bread crumbs. Transfer to the pan with hot oil and cook on each side just golden-brown, it will take just 2-4 minutes per side.
Transfer the chicken to the prepared baking dish.
Top each chicken cutlet with a few tablespoons of tomato sauce, and 2 slices of Buffalo mozzarella cheese.
Bake for 10 minutes or until cheese is melted and the meat is cooked through.