# What You’ll Need:
→ Chicken
01 - 2 large boneless skinless chicken breasts, halved horizontally to make 4 cutlets (about 1 lb)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
→ Breading
04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 1 tablespoon water
07 - 1 cup panko breadcrumbs
08 - 1/2 cup grated Parmesan cheese
09 - 1 teaspoon garlic powder
10 - 1 teaspoon dried Italian herbs
→ Toppings
11 - 1 cup marinara sauce
12 - 1 cup shredded mozzarella cheese
13 - 2 tablespoons freshly grated Parmesan cheese
14 - Fresh basil leaves (optional)
# How To Make It:
01 - Preheat the air fryer to 400°F for 3 minutes.
02 - Halve each breast horizontally to create four even cutlets; pat dry and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
03 - Arrange three shallow bowls: one with 1/2 cup flour, one with the eggs whisked with 1 tablespoon water, and one with 1 cup panko, 1/2 cup grated Parmesan, 1 teaspoon garlic powder and 1 teaspoon dried Italian herbs.
04 - Dredge each cutlet in flour, shaking off excess; dip into the egg mixture, then press into the breadcrumb mixture until evenly coated and adherent.
05 - Place the breaded cutlets in a single layer in the air fryer basket without overlapping; lightly spray the tops with olive oil or nonstick spray.
06 - Air fry at 400°F for 8 minutes. Carefully flip each cutlet, spray lightly again, then air fry for an additional 4 minutes.
07 - Spoon 2 to 3 tablespoons of marinara over each cutlet, then top evenly with shredded mozzarella and a sprinkle of 2 tablespoons grated Parmesan.
08 - Return the topped cutlets to the air fryer and cook at 400°F for 2 to 3 minutes, or until the cheese is melted, bubbly and the internal temperature reaches 165°F.
09 - Allow the cutlets to rest for 2 minutes, garnish with fresh basil leaves if using, and serve with desired sides.
