# Ingredient List:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1 lb), halved horizontally
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 - Fresh basil leaves (optional), for garnish
# How-To Steps:
01 - Preheat the air fryer to 400°F for 3 minutes.
02 - Pat the chicken dry with paper towels and season both sides with kosher salt and freshly ground black pepper.
03 - Set up 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 dried Italian seasoning in the third.
04 - Dredge each chicken cutlet in flour, shake off excess, dip into the egg wash, then press into the breadcrumb mixture until evenly coated.
05 - Place the breaded cutlets in a single layer in the air fryer basket without overcrowding; lightly mist the tops with olive oil or nonstick spray.
06 - Air fry the cutlets at 400°F for 8 minutes, then flip, mist again lightly and continue to air fry for another 4 minutes, until golden and crisp.
07 - Spoon about 2 to 3 tablespoons of marinara over each cutlet, then distribute shredded mozzarella and a sprinkle of the remaining Parmesan evenly on top.
08 - Return to the air fryer and cook an additional 2 to 3 minutes at 400°F, until the cheese is melted and the internal temperature of the chicken reaches 165°F.
09 - Allow the cutlets to rest 2 minutes, garnish with fresh basil leaves if using, and serve immediately with preferred accompaniments.
