Preheat oven to 350°F.
Pound the chicken thighs between plastic wrap until they are even and ¼ inch thick.
In a shallow dish, combine the unbleached all-purpose flour, salt, and pepper. In a second dish, beat the eggs with 1 tablespoon of water. In a third dish, mix together the bread crumbs, panko, dry marjoram, and parmesan cheese.
Coat the chicken on both sides with the flour mixture, shaking off any excess. Dip both sides into the egg mixture and dredge them through the bread crumb mixture.
Heat the olive oil in a large sauté pan until about ½ inch up the side. Cook the breaded thighs on medium-high for 2 to 3 minutes on each side until they are golden brown. Do not overcrowd the skillet.
Remove and place on a cookie sheet.
Spread tomato sauce over the chicken and top with slices of fresh mozzarella.
Place in the oven and cook until the mozzarella has melted.
