2 large boneless, skinless chicken breasts (sliced in half horizontally to make 4 thin cutlets)
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup Panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup marinara sauce
1 cup shredded mozzarella cheese
Fresh parsley or basil for garnish
Olive oil spray
Instructions
Start by slicing your chicken breasts in half lengthwise to create four thinner cutlets. Place them between pieces of plastic wrap and gently pound them to an even thickness. This ensures they cook quickly and uniformly in the air fryer.
Prepare three shallow bowls. In the first bowl, place the flour. In the second, whisk the eggs. In the third bowl, combine the Panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix the breadcrumb mixture well to distribute the spices.
Dredge each chicken cutlet first in the flour, shaking off the excess. Dip it into the beaten eggs to coat both sides, then press it firmly into the breadcrumb mixture. Make sure the chicken is fully coated for maximum crunch.
Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with olive oil. Place the chicken cutlets in a single layer, making sure they do not overlap. Spray the tops of the chicken with a little more olive oil. Cook for 8 to 10 minutes, flipping halfway through.
Once the chicken is crispy and cooked through, spoon about 2 tablespoons of marinara sauce onto each cutlet. Top each with a generous sprinkle of shredded mozzarella cheese.
Place the basket back into the air fryer and cook for an additional 2 to 3 minutes, or until the cheese is melted and slightly bubbly. Garnish with fresh parsley or basil before serving.