# Ingredients:
→ 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 seasoning
→ Toppings
11 - 1 cup marinara sauce
12 - 1 cup shredded mozzarella cheese
13 - 2 tablespoons freshly grated Parmesan cheese
14 - Olive oil spray or neutral cooking spray, for coating
15 - Fresh basil leaves, for garnish (optional)
# Directions:
01 - Preheat the air fryer to 400°F and allow it to run for 3 minutes to come to temperature.
02 - If not already halved, slice each breast horizontally to form four even cutlets. Pat dry and season both sides with kosher salt and freshly ground black pepper.
03 - Arrange three shallow bowls: place the flour in the first; whisk the eggs with 1 tablespoon water in the second; combine panko, 1/2 cup grated Parmesan, garlic powder and dried Italian seasoning in the third.
04 - Dredge each cutlet in flour, shaking off excess, dip into the egg wash, then press firmly into the panko mixture until evenly coated. Ensure an even, compact crust for uniform browning.
05 - Place the breaded cutlets in a single layer in the air fryer basket leaving space between pieces. Lightly coat the tops with olive oil spray.
06 - Air fry at 400°F for 8 minutes, then carefully flip each cutlet and spray the exposed side lightly with oil.
07 - Return the basket and air fry for an additional 4 minutes, or until the crust is golden and the internal temperature of the thickest part reaches approximately 160°F.
08 - Top each cutlet with 2–3 tablespoons marinara sauce, an even layer of shredded mozzarella and a sprinkle of freshly grated Parmesan.
09 - Air fry for 2–3 minutes more, until the cheese is melted and bubbly and the internal temperature registers 165°F. Let cutlets rest 2 minutes before garnishing with basil and serving.
