Ingredients

• 2 2 , 8-ounce
• 0.75 teaspoons kosher salt , divided
• 0.5 teaspoons black pepper , divided
• 0.33 cups all purpose flour
• 2 large eggs , lightly beaten
• 1.5 cups seasoned panko , Japanese-style breadcrumbs
• 0.25 cups armesan cheese , plus more for garnish
• 2 tablespoons olive oil
• 0.25 teaspoons crushed red pepper
• 0.25 teaspoons garlic powder
• 1 cup marinara sauce , plus more for serving
• 1 cup mozzarella cheese

Instructions

1. 1 Gather all ingredients.
2. 2 On a cutting board, butterfly chicken by cutting each breast in half widthwise to create 4 thin pieces of chicken; season both sides with 1/2teaspoon of the salt and 1/4 teaspoon of the black pepper.
3. 3 Place flour, egg, and panko in 3 separate shallow dishes. Add Parmesan, oil, crushed red pepper, and garlic powder to panko; stir to coat. Add remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper to flour; stir to combine. Working with 1 chicken piece at a time, dredge chicken in flour; shake off excess. Dip in egg; let excess drip off. Dredge in panko mixture to coat; place on a plate.
4. 4 Preheat a 6-quart air fryer to 400 degrees F (200 degrees C) for 2 minutes. Working in two batches, add 2 chicken cutlets to the air fryer basket in a single layer. Cook until chicken is golden brown on both sides, about 5 minutes per side.
5. 5 Top each chicken piece with 1/4 cup marinara and 1/4 cup mozzarella cheese.
6. 6 Snugly fit all 4 breasts in a single layer in air fryer basket; cook at 400 degrees F (200 degrees C) until cheese is melted and browned and a thermometer inserted into the thickest portion of chicken registers 165 degrees F (73 degrees C), 2 to 3 minutes.

Nutrition per serving