Ingredients:

  • 1 lb boneless skinless chicken breasts, halved into 4 cutlets
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 0.5 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • 0.5 cup finely grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 0.5 cup low-sodium marinara sauce
  • 0.5 cup shredded part-skim mozzarella cheese
  • 1 spray olive oil spray
  • 4 leaves fresh basil for garnish

Instructions:

  1. Place the halved chicken cutlets between two sheets of plastic wrap. Use the flat side of a meat mallet to gently pound them until they are a uniform 1/2-inch thickness. Season both sides with salt and pepper.
  2. Set up a dredging station with three shallow bowls: 1) flour, 2) beaten eggs, and 3) a mixture of Panko, Parmesan cheese, garlic powder, and oregano.
  3. Coat each cutlet in flour (shake off excess), dip into the egg wash, and then press firmly into the Panko mixture until fully encapsulated.
  4. Preheat air fryer to 400°F (200°C). Lightly spray the basket and the chicken with olive oil spray. Place cutlets in a single layer and air fry for 8 minutes, flipping halfway through.
  5. Top each cutlet with 2 tablespoons of marinara sauce and 2 tablespoons of mozzarella cheese. Air fry for an additional 2 minutes until the cheese is melted and bubbly.