Ingredients:

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

Instructions:

  1. Slice chicken breasts horizontally into thin cutlets. Pound them to an even 1/2 inch thickness with a meat mallet. Note: This prevents the edges from burning before the middle cooks.
  2. Season both sides of the meat with salt and pepper.
  3. Set up three bowls. Put flour in the first, beaten eggs in the second, and mix Panko, Parmesan, Italian seasoning, and garlic powder in the third.
  4. Dip a cutlet into the flour and shake off the excess.
  5. Submerge the floured chicken in the egg wash until fully coated.
  6. Press the chicken firmly into the Panko mixture. Note: Really push the crumbs in so they don't flake off in the fryer.
  7. Preheat the air fryer to 400°F (200°C) and spray the basket with olive oil.
  8. Place chicken in a single layer and spray the tops with olive oil. Cook 9-11 minutes, flipping halfway through, until the crust is mahogany brown and internal temp hits 165°F (74°C).
  9. Spoon 1-2 tablespoons of marinara onto each piece and top with mozzarella.
  10. Air fry for 2-3 minutes until the cheese is bubbling and browned. Garnish with parsley.