# Components:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), halved horizontally
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
→ Breading
04 - ½ cup all-purpose flour
05 - 2 large eggs
06 - 1 tablespoon water
07 - 1 cup panko breadcrumbs
08 - ½ cup grated Parmesan cheese
09 - 1 teaspoon garlic powder
10 - 1 teaspoon dried Italian herbs
→ 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)
# Method:
01 - Preheat the air fryer to 400°F (200°C) for 3 minutes.
02 - Season chicken breasts with salt and pepper on both sides.
03 - Prepare three shallow bowls: In the first, add flour. In the second, whisk eggs with water. In the third, combine panko, ½ cup Parmesan, garlic powder, and Italian herbs.
04 - Dredge each chicken cutlet in flour, shaking off excess. Dip in egg mixture, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
05 - Arrange the breaded chicken in a single layer in the air fryer basket; spray lightly with olive oil or nonstick spray.
06 - Air fry for 8 minutes. Flip the chicken, spray again lightly, and air fry for 4 more minutes.
07 - Spoon 2–3 tablespoons of marinara sauce over each cutlet. Top evenly with mozzarella and a sprinkle of Parmesan.
08 - Air fry for an additional 2–3 minutes, or until cheese is melted and bubbly.
09 - Garnish with fresh basil before serving.
