Crispy, golden air-fried chicken cutlets topped with marinara and melted mozzarella for a lighter twist on classic chicken Parmesan.

2 large boneless, skinless chicken breasts

1 cup Italian-seasoned breadcrumbs

1/2 cup grated Parmesan cheese

1 cup marinara sauce

1 cup shredded mozzarella cheese

2 tbsp olive oil

1 tsp Italian seasoning

Salt and pepper, to taste

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Preheat air fryer to 380°F (193°C).
Pound chicken to an even 1/2-inch thickness.
In a shallow dish, mix breadcrumbs, Parmesan, Italian seasoning, salt, and pepper. In another dish, coat chicken with olive oil.
Press chicken into breadcrumb mixture to coat evenly.
Air-fry in a single layer for 10–12 minutes, flipping halfway, until golden and internal temp reaches 165°F (74°C).
Remove chicken, spoon marinara over the tops, and cover with mozzarella.
Return to air fryer for 3–5 minutes until cheese melts and bubbles. Rest a couple of minutes before serving.

For extra crunch, swap half the breadcrumbs for panko.

Use spicy marinara and red pepper flakes for extra heat.

Boneless, skinless chicken thighs can be substituted—pound evenly and cook slightly longer if needed.