Prep the chicken: Slice each chicken breast in half horizontally to make cutlets. If they’re uneven, gently pound them to about 1/2 inch thick. Pat dry with paper towels.

Season: Sprinkle both sides with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1 teaspoon Italian seasoning.

Set up the breading station: In three shallow bowls, place (1) 1/2 cup flour, (2) 2 beaten eggs, and (3) 1 cup breadcrumbs mixed with 1/2 cup grated Parmesan.

Bread the cutlets: Dredge each cutlet in flour, shake off excess, dip in egg, then press into the breadcrumb-Parmesan mix until fully coated. Set on a plate and let rest 5 minutes to help the coating adhere.

Preheat the air fryer: Heat to 380°F (193°C) for 3 minutes. Lightly spray the basket with oil to prevent sticking.

Air fry the chicken: Arrange cutlets in a single layer with space between. Lightly spray the tops with oil. Cook for 6–7 minutes, flip, spray again, and cook another 5–7 minutes, until internal temperature reaches 160–165°F (71–74°C) and the crust is golden.

Add sauce and cheese: Spoon 1–2 tablespoons marinara over each cutlet. Top with 1/4 cup mozzarella. Air fry 1–2 more minutes at 360°F (182°C) until cheese is melted and bubbly.

Rest and serve: Let the chicken rest for 2 minutes. Garnish with torn basil or parsley. Serve with extra warm marinara and your favorite sides.