Ingredients:

  • 2 large (or 4 small) Boneless, Skinless Chicken Breasts (approx. 600 g)
  • 1 tsp (5 ml) Salt (Kosher or Sea Salt)
  • ½ tsp (2.5 ml) Black Pepper, freshly ground
  • ½ tsp (2.5 ml) Garlic Powder
  • ½ cup (60 g) All-Purpose Flour (for dredging)
  • 2 large Eggs, whisked
  • 1 ½ cups (120 g) Panko Breadcrumbs
  • 2 tbsp (30 g) Freshly Grated Parmesan Cheese (mixed into the Panko)
  • 1 tsp (5 ml) Dried Italian Seasoning (mixed into the Panko)
  • Olive Oil Cooking Spray (or neutral oil spray, like avocado)
  • 1 cup (240 ml) High-Quality Marinara Sauce (warmed slightly)
  • 1 cup (115 g) Low-Moisture, Part-Skim Mozzarella Cheese, shredded
  • ¼ cup (30 g) Freshly Grated Parmesan Cheese (for the final flourish)
  • 2 tbsp (30 ml) Fresh Basil, chopped (for garnish)

Instructions:

  1. Pound the Chicken: Carefully slice the chicken breasts in half horizontally to create four thinner cutlets. Place each cutlet between two pieces of cling film and pound gently until they are uniformly ¼ to ½ inch (6–12 mm) thick.
  2. Season: Season both sides of the pounded chicken cutlets generously with salt, pepper, and garlic powder.
  3. Set Up Stations: Prepare your three dredging stations: Station 1 (Flour), Station 2 (Egg, whisked), and Station 3 (Panko, combined with 2 tbsp of Parmesan and Italian seasoning).
  4. Dredge: Working one piece at a time, coat the cutlet completely in the flour, shaking off the excess. Dip into the egg mixture, allowing excess to drip off. Finally, press firmly into the Panko mixture, ensuring the entire surface is covered.
  5. Preheat and Spray: Preheat the air fryer to 380°F (195°C) for 5 minutes. Lightly coat the coated chicken cutlets generously with olive oil spray (this ensures a crunchy crust).
  6. Initial Cook: Place the cutlets in the air fryer basket in a single layer (work in batches if necessary). Air fry for 6 minutes.
  7. Flip and Continue: Flip the cutlets, spray the second side again with oil, and air fry for another 6–8 minutes, or until the internal temperature reaches 155°F (68°C).
  8. Add Toppings: Remove the basket. Quickly spoon 2–3 tablespoons of warm marinara sauce over each cutlet. Top generously with the shredded mozzarella and a pinch of the final Parmesan cheese.
  9. Melt the Cheese: Return the chicken to the air fryer and cook at 380°F (195°C) for 2–3 minutes, or until the cheese is bubbling, melted, and slightly golden.
  10. Rest and Serve: Carefully remove the chicken, garnish with fresh basil, and allow to rest for 5 minutes before serving. (The internal temperature should carry over to the safe 165°F / 74°C.)