# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1 lb), halved horizontally to yield 4 cutlets
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 finely 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 - Fresh basil leaves, for garnish (optional)
# Directions:
01 - Preheat the air fryer to 400°F for 3 minutes; ensure the basket is clean and dry.
02 - Season both sides of each chicken cutlet evenly 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, and combine panko, 1/2 cup grated Parmesan, garlic powder and Italian seasoning in the third.
04 - Dredge each cutlet in flour, shake off excess, dip into the egg wash, then press into the breadcrumb mixture until well coated.
05 - Place breaded cutlets in a single layer in the air fryer basket without overlapping; lightly spray the tops with olive oil or nonstick spray and air-fry at 400°F for 8 minutes.
06 - Carefully flip each cutlet, spray lightly again, and air-fry for an additional 4 minutes or until the crust is golden and the internal temperature reaches 155–160°F.
07 - Top each cutlet with 2–3 tablespoons marinara, distribute shredded mozzarella evenly, and sprinkle with 1/2 tablespoon grated Parmesan per piece.
08 - Return the topped cutlets to the air fryer and cook at 400°F for 2–3 minutes, until the cheese is melted and bubbly and the internal temperature is 165°F.
09 - Remove cutlets, let rest for 2 minutes, then garnish with fresh basil leaves and serve immediately with desired accompaniments.
