Ingredients:

  • 4 (approx. 6 oz/170 g each) Boneless, Skinless Chicken Breasts
  • Olive Oil Spray (or high heat neutral oil spray, like avocado)
  • 1 tsp Kosher Salt, divided
  • 1/2 tsp Black Pepper, divided
  • 1/2 cup All-Purpose Flour
  • 1 tsp Garlic Powder
  • 2 Large Eggs, lightly beaten
  • 1 Tbsp Milk (whole or skim)
  • 1 1/2 cups Panko Breadcrumbs
  • 1/2 cup Finely Grated Parmesan Cheese
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Basil
  • 1 cup High-Quality Marinara Sauce (pre-heated slightly is ideal)
  • 4 oz Low-Moisture Part-Skim Mozzarella Cheese, sliced or shredded
  • 2 Tbsp Fresh Basil, roughly chopped (for garnish)

Instructions:

  1. Prepare the Chicken Paillards: Slice the thickest part of each chicken breast horizontally, creating eight thinner cutlets (paillards). Alternatively, place the four breasts between plastic wrap and pound gently until they are about 1/2 inch (1.2 cm) thick. Pat the cutlets dry thoroughly and season lightly with salt and pepper.
  2. Set Up the Breading Station: Set up three shallow dishes. Dish 1: Whisk together flour and garlic powder. Dish 2: Whisk together eggs and milk. Dish 3: Combine Panko, grated Parmesan, oregano, and basil.
  3. Bread the Cutlets (The Triple Dip): Dredge each cutlet first in the flour (shaking off excess), then dip in the egg wash (allowing excess to drip off), and finally press firmly into the Panko mixture to ensure full coverage. Pressing hard is crucial for adherence.
  4. Air Frying the Cutlets: Preheat the air fryer to 380°F (195°C) for 5 minutes. Liberally coat the breaded cutlets with olive oil spray—do not be shy! Spray both sides generously.
  5. Batch Cook: Place the cutlets in the air fryer basket in a single layer, ensuring they do not overlap. (You will likely need to cook in two batches). Cook for 6–8 minutes, then flip the cutlets and cook for another 2–4 minutes until they are golden brown and crispy (internal temperature must register 165°F / 74°C).
  6. Finishing and Melting the Cheese: Ensure the chicken is fully cooked. Spoon a small amount (about 2–3 Tbsp) of warmed marinara sauce over each cutlet. Top with the shredded mozzarella.
  7. Final Blast and Garnish: Return the topped cutlets to the air fryer for 1–2 minutes, or until the cheese is bubbling and melted. Remove from the basket, sprinkle with fresh basil, and serve immediately.