Mix together the flour and bread crumbs. Dip the chicken breasts in the beaten eggs then coat in the flour/bread crumb mixture.
Fry breaded chicken in a Deep Fryer at 170c 15 minutes.
Make the sauce while the chicken is frying.
Dice medium onion and thinly slice garlic. In a frying pan add the olive oil, onion and garlic and let sit for 5 to 10 minutes. After 5-10 minutes heat mixture to medium heat and brown. Add seasoned tomatoe puree and reduce temperature to low heat. Stir until sauce starts to boil.
Add red wine and crumbled vegetable bullion. Stir until sauce starts to boil, Add salt and pepper to taste. Remove
Plate the chicken breasts and pour sauce evenly over each chicken breast. Top with Mozzarella cheese.