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 for 15 minutes.
Make the sauce while the chicken is frying; dice a medium onion and thinly slice the garlic. In a frying pan add the olive oil, onion and garlic and let sit for 5 to 10 minutes. After 5-10 minutes turn the heat on and heat mixture to medium heat and brown. Add the seasoned tomato 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 from heat.
Plate the chicken breasts and pour sauce evenly over each chicken breast. Top with Mozzarella cheese.