Ingredients
Scale
- 2 large boneless, skinless chicken breasts (halved lengthwise to create 4 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 dried Italian seasoning
- 1/2 teaspoon salt and 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 thin cutlets. Place them between sheets of plastic wrap and pound them to an even thickness of about half an inch. Set up three shallow bowls for your breading station. Place flour in the first bowl. In the second bowl, whisk the eggs. In the third bowl, combine the Panko breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Dredge each chicken cutlet in flour, dip into the egg wash, and finally press firmly into the breadcrumb mixture until fully coated.
- Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with olive oil. Place the breaded chicken cutlets in the basket in a single layer, ensuring they do not overlap. Spray the tops of the chicken generously with olive oil spray to help them brown. Air fry for 8 to 10 minutes, flipping halfway through. Once the chicken is golden and reaches an internal temperature of 165°F, spoon two tablespoons of marinara sauce over each cutlet and top with a generous sprinkle of mozzarella cheese. Air fry for an additional 2 minutes until the cheese is bubbly and melted.
- Carefully remove the chicken from the air fryer using a spatula. Serve the chicken immediately over a bed of cooked spaghetti, zucchini noodles, or alongside a fresh Caesar salad. Garnish with chopped fresh parsley or basil and an extra dusting of Parmesan cheese. The residual heat from the chicken will keep the cheese perfectly stretchy as you bring it to the table.
- Cook Time: 27 minutes