Ingredients:

  • 2 large (approximately 250g / 9 oz each) Boneless, Skinless Chicken Breasts
  • 1 tbsp (15 ml) Olive Oil (or Rapeseed Oil)
  • Pinch of fine Sea Salt and freshly cracked Black Pepper
  • ½ cup (60g) All-Purpose Flour
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • 2 large Eggs, whisked
  • 1 tbsp Milk (Whole or Semi-Skimmed)
  • 1 cup (120g) Panko Breadcrumbs (essential for crunch!)
  • ½ cup (50g) finely grated fresh Parmesan cheese
  • 1 tsp Dried Italian Herbs (Oregano/Basil mix)
  • 1 cup (240 ml) good quality Marinara Sauce (pre-heated slightly is best)
  • 6 oz (170g) low-moisture, whole milk Mozzarella cheese, thinly sliced or shredded
  • Canola, Rapeseed, or Olive Oil Cooking Spray
  • 4-6 fresh Basil Leaves, for garnish

Instructions:

  1. Prep the Chicken: Lay the chicken breasts on a cutting board. Butterfly each breast horizontally to create two thinner cutlets, resulting in four pieces total. Place each cutlet between plastic wrap or parchment paper and gently pound until uniformly about ½ inch (1.25 cm) thick. Season lightly with salt and pepper.
  2. Set Up the Breading Station: Combine flour, garlic powder, and onion powder in Dish 1. Whisk eggs and milk in Dish 2. Combine Panko, Parmesan cheese, and Italian herbs in Dish 3.
  3. Dredge the Chicken: Take one cutlet at a time and move through the station: Coat thoroughly in Flour (shake off excess). Dip in Egg wash (let excess drip off). Press firmly into the Panko mixture, ensuring the coating is even and robust on both sides.
  4. Chill (Chef's Tip): Place the breaded cutlets on a wire rack or plate and refrigerate for 10-15 minutes. This helps the coating adhere perfectly during cooking.
  5. Preheat and Spray: Preheat the air fryer to 375°F (190°C). Lightly spray the air fryer basket with oil spray.
  6. Initial Cook: Place two breaded chicken cutlets in the basket, ensuring they do not touch (work in batches if necessary—do not overcrowd!). Heavily spray the top of the cutlets with oil spray. Cook for 6 minutes.
  7. Flip: Flip the cutlets, spray the second side again, and cook for another 4–5 minutes until they are golden brown and the internal temperature reaches 160°F (71°C).
  8. Sauce and Cheese: Remove the basket. Spoon 2–3 tablespoons of marinara sauce over each cutlet. Top with a generous layer of mozzarella cheese.
  9. Finish Cooking: Return the basket to the air fryer. Cook for an additional 2–3 minutes, or until the cheese is bubbling, melted, and the chicken registers a safe internal temperature of 165°F (74°C).
  10. Rest and Serve: Remove the chicken, garnish with fresh basil, and serve immediately. Repeat with the remaining two cutlets.