Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1/2 cup All-Purpose Flour
  • 2 Large Eggs, lightly whisked
  • 1 cup Panko Breadcrumbs
  • 1/4 cup Grated Parmesan Cheese (finely grated)
  • 1 tsp Dried Italian Seasoning
  • Olive Oil Spray
  • 1 cup Marinara Sauce (good quality)
  • 6 oz Fresh Mozzarella Cheese (sliced or shredded)
  • 4-6 Fresh Basil Leaves, for garnish

Instructions:

  1. Butterfly and lightly pound the chicken breasts to an even 1/2-inch thickness. Season generously with salt and pepper.
  2. Set up the breading station: Dish 1 with flour; Dish 2 with whisked eggs; Dish 3 with Panko, grated Parmesan, and Italian seasoning, mixed well.
  3. Dredge the chicken: Coat thoroughly in flour (shake off excess), then egg (let excess drip off), and finally press firmly into the Panko mixture to adhere.
  4. Place the breaded cutlets on a wire rack and let rest for 10 minutes.
  5. Preheat the air fryer to 375°F (190°C). Lightly spray the air fryer basket with oil spray.
  6. Arrange cutlets in a single layer in the basket (work in batches if necessary). Lightly spray the tops with oil spray. Air fry for 8 minutes.
  7. Flip the cutlets, spray the second side with oil, and cook for an additional 4-6 minutes, until the internal temperature reaches 160°F (71°C).
  8. Remove the basket. Spoon about 2 tablespoons of marinara sauce over the top of each cutlet, then top generously with mozzarella cheese.
  9. Return the basket to the air fryer. Cook at 375°F (190°C) for 2-3 minutes, or until the cheese is fully melted and bubbly, and the internal temperature hits 165°F (74°C).
  10. Transfer immediately to plates, garnish with fresh basil, and serve piping hot.