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Slice each chicken breast in half lengthwise to create four thin cutlets. Pound them to an even thickness using a meat mallet or rolling pin.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
Bread the Chicken:
Coat each chicken cutlet in flour, shaking off excess.
Dip into the beaten eggs, then press into the breadcrumb mixture, ensuring an even coating.
Air Fry the Chicken:
Preheat your air fryer to 375°F (190°C). Spray the air fryer basket with cooking spray.
Arrange the breaded chicken cutlets in a single layer in the basket (cook in batches if needed). Lightly spray the tops with cooking spray.
Air fry for 10 minutes, flipping halfway through, until the chicken is golden and cooked through (internal temperature should reach 165°F/74°C).
Add the Toppings:
Spoon marinara sauce over each chicken cutlet and sprinkle with mozzarella and Parmesan cheese.
Air fry for an additional 2-3 minutes, or until the cheese is melted and bubbly.
Serve:
Garnish with fresh basil leaves and serve hot. Enjoy with pasta, a fresh salad, or garlic bread.
Serving and Storage Tips:
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