# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1 pound), butterflied into 4 cutlets
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
→ Breading
04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 1 tablespoon water
07 - 1 cup panko breadcrumbs
08 - 1/2 cup grated Parmesan cheese
09 - 1 teaspoon garlic powder
10 - 1 teaspoon dried Italian seasoning
→ Toppings
11 - 1 cup marinara sauce
12 - 1 cup shredded mozzarella cheese
13 - 2 tablespoons freshly grated Parmesan cheese
14 - Fresh basil leaves, for garnish (optional)
# How-To Steps:
01 - Preheat the air fryer to 400°F for 3 minutes.
02 - Pat the butterflied chicken dry and season both sides evenly with kosher salt and black pepper.
03 - Arrange three shallow bowls: flour in the first; whisk the eggs with 1 tablespoon water in the second; in the third combine panko, 1/2 cup grated Parmesan, garlic powder and dried Italian seasoning.
04 - Dredge each cutlet in flour, shaking off excess, dip into the egg wash, then press into the panko mixture to coat thoroughly.
05 - Place the breaded cutlets in a single layer in the air fryer basket without overlapping; lightly spray the tops with olive oil or nonstick spray.
06 - Air fry at 400°F for 8 minutes.
07 - Turn each cutlet over, spray lightly again, and air fry for an additional 4 minutes.
08 - Spoon 2 to 3 tablespoons of marinara over each cutlet, distribute shredded mozzarella and sprinkle with 1/2 tablespoon grated Parmesan per piece.
09 - Return to the air fryer and cook 2 to 3 minutes more, until cheese is melted and bubbling.
10 - Remove carefully, garnish with fresh basil if desired, and serve immediately with chosen sides.
