Chicken Parmesan

This isn't something I cook often, but it's not unhealthy if you follow the procedure. Truth be told, half the time I simply use a prepared sauce.

3/4 cup		Italian seasoned breadcrumbs
1/4 cup		grated parmesan cheese
1		egg, beaten
4		boneless skinless chicken breast halves, pounded to 1/4 inch thickness
2 Tbs		olive oil
1/4 lb		mozzarella cheese, thinly sliced
		TOMATO SAUCE
2 Tbs		olive oil
1		medium onions, chopped
1		clove garlic, crushed
2 cups		chopped peeled fresh tomatoes or 1 (28 ounces) can peeled Italian tomatoes, drained and chopped
2 Tbs		tomato paste
1		bay leaf
1/2 tsp		sugar
1/4 tsp		dry oregano

1	Combine bread crumbs and Parmesan cheese in a shallow dish.
2	Place egg in another shallow dish.
3	Dip chicken first in egg, then dredge in bread crumb mixture to coat.
4	In a large frying pan, heat oil over medium heat.
5	Add coated chicken breasts.
6	Cook, turning once, about 5 minutes a side,until lightly browned.
7	Place a piece of cheese over chickenArrange chicken cutlets in a single layer on an ovenproof
8	Pour tomato sauce over chicken.
9	TOMATO SAUCE:
10	In a medium-size saucepan, heat oil over medium heat.
11	Add onion and garlic.
12	Cook until onion is soft,about 3 minutes.
13	Add tomatoes.
14	tomato paste, bay leaf, sugar, and oregano.
15	Simmer until sauce reduces by half.