Ingredients:

  • 1 lb boneless skinless chicken breasts, sliced into thin cutlets
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil spray
  • 1/2 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 4 leaves fresh basil

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet.
  2. Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Panko breadcrumbs, grated Parmesan, garlic powder, Italian seasoning, salt, and black pepper.
  3. Coat each chicken cutlet by dipping in flour (shaking off excess), then egg, and finally pressing firmly into the breadcrumb mixture.
  4. Preheat air fryer to 390°F (200°C) and lightly spray the basket with oil.
  5. Place chicken in a single layer in the basket. Air fry for 10-12 minutes, flipping halfway through, until the internal temperature reaches 165°F.
  6. Spoon 2 tablespoons of marinara sauce onto each cutlet and top with a portion of shredded mozzarella.
  7. Air fry for an additional 2-3 minutes until the cheese is bubbly and browned. Garnish with torn fresh basil.