Prep the chicken: Butterfly each chicken breast and open like a book. Place between sheets of parchment and gently pound to about 1/2 inch thick. Cut each piece in half for four cutlets. Pat dry.
Season: Sprinkle both sides with a pinch of salt and pepper. This simple step keeps the chicken flavorful under the coating.
Set up the dredging station: In one shallow bowl, add the flour. In a second bowl, whisk the eggs. In a third bowl, mix the panko, 1/3 cup Parmesan, garlic powder, onion powder, Italian seasoning, 1/2 teaspoon salt, and pepper.
Bread the chicken: Dredge each cutlet in flour, shake off excess, dip in egg, then press firmly into the panko mixture so it adheres well. Let the coated chicken rest on a tray for 5 minutes to set the crust.
Preheat the air fryer: Heat to 380°F (193°C) for 3–5 minutes. Lightly spray the basket to prevent sticking.
Air fry the first side: Arrange the cutlets in a single layer with space between them. Lightly mist the tops with oil spray. Cook at 380°F for 6–7 minutes.
Flip and finish crisping: Flip, lightly spray again, and cook another 4–6 minutes until the chicken hits an internal temperature of 165°F (74°C) and the coating is golden and crisp.
Add sauce and cheese: Spoon a thin layer of marinara over each cutlet. Top with mozzarella and a sprinkle of Parmesan. Return to the air fryer at 360°F (182°C) for 2–3 minutes, just until the cheese is melted and bubbly.
Garnish and serve: Let the chicken rest 2 minutes so the crust sets. Top with fresh basil or parsley. Serve with pasta, a green salad, or crusty bread.
