Ingredients:

  • 4 boneless, skinless chicken breasts (about 1½–1¾ lb total / 680–800 g) — or 8 small cutlets
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup (120 g) all-purpose flour
  • 2 large eggs, beaten
  • 1 tablespoon (15 ml) water or milk (optional, to loosen eggs)
  • 1½ cups (150 g) plain panko breadcrumbs
  • ½ cup (50 g) finely grated Parmesan cheese
  • 1 teaspoon (2 g) garlic powder
  • 1 teaspoon (2 g) dried Italian seasoning or 1½ teaspoons (3 g) dried oregano
  • Freshly cracked black pepper, to taste
  • Cooking spray (olive oil or avocado oil) or 2 tablespoons (30 ml) olive oil for brushing
  • 1½ cups (375 g) good-quality marinara sauce (store-bought or homemade)
  • 1½ cups (170 g) shredded part-skim or whole-milk mozzarella
  • 2 tablespoons (6 g) chopped fresh basil or 1 teaspoon (1 g) dried basil (optional)
  • Extra grated Parmesan for serving (optional)

Instructions:

  1. Prep the chicken: Trim fat and, if needed, slice large breasts in half horizontally to make even cutlets. Place between plastic wrap and pound to an even thickness, about ¼–½ inch (6–12 mm). Season both sides with salt and pepper.
  2. Set up the breading station: Bowl 1 — flour (season with a pinch of salt and pepper). Bowl 2 — beaten eggs plus 1 tbsp water or milk. Bowl 3 — panko, grated Parmesan, garlic powder, Italian seasoning (or oregano) and cracked black pepper; mix to combine.
  3. Bread the cutlets, working one at a time: Dredge in flour and shake off excess. Dip into the egg, letting excess drip, then press into the panko-Parmesan mixture to coat evenly and adhere.
  4. Preheat the air fryer to 375°F (190°C) for 3–5 minutes, following the manufacturer's instructions. Lightly spray or brush both sides of the breaded cutlets with oil.
  5. Air-fry the cutlets: Arrange in a single layer in the air-fryer basket (do not overlap). Cook at 375°F (190°C) for 10–12 minutes total, flipping halfway (after ~5–6 minutes), until golden brown and the internal temperature reaches about 160–162°F (71–72°C).
  6. Top and finish: Spoon about 3 tablespoons (45 g) marinara onto each cutlet and top with ⅓–½ cup (40–60 g) shredded mozzarella. Return to the air fryer at 375°F (190°C) for 2–4 minutes, or until the cheese is melted and bubbly and the internal temperature reaches 165°F (74°C).
  7. Rest and serve: Let the cutlets rest for 2 minutes. Garnish with chopped basil and extra grated Parmesan if desired. Serve immediately with chosen sides.