Ingredients

• 2 boneless skinless chicken breasts
• Salt and black pepper
• 1/3 cup all-purpose flour
• 2 eggs
• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper flakes
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• Cooking spray
• Fresh parsley or basil

Instructions

1. Slice chicken breasts into thin cutlets.
2. Season with salt and pepper.
3. Prepare flour, egg, and breadcrumb stations.
4. Coat chicken in flour, egg, then breadcrumb mixture.
5. Preheat air fryer to 400°F.
6. Arrange chicken in a single layer and spray lightly with oil.
7. Air fry 5–6 minutes per side until crispy and cooked through.
8. Add marinara sauce and mozzarella cheese.
9. Air fry another 2–3 minutes until cheese melts.
10. Garnish with parsley and Parmesan before serving.

Recipe Notes

• Thin cutlets cook more evenly.
• Don’t overcrowd the basket.
• Add sauce near the end for crispier texture.
• Fresh Parmesan improves flavor and browning.
• Panko breadcrumbs create the crunchiest coating.

• Refrigerate leftovers for up to 4 days.
• Freeze breaded uncooked chicken for up to 2 months.

Estimated Nutrition (Per Serving)