PREP TIME: 1 HOUR
AIR FRY: 10-15 MINUTES
INGREDIENTS:
- 1/2 c. all-purpose flour
- 2 large eggs
- 1 tsp. granulated garlic
- salt and pepper
- 2 cups breadcrumbs
- 1/3 c. plus 2 tablespoons grated Parmesan cheese, divided
- 3 Tbsp. olive oil, plus more for brushing
- 2 8-ounce boneless, skinless chicken breasts, trimmed and halved laterally into cutlets
- 2 Tbsp. fresh lemon juice
- 1 c. marinara sauce, divided
- 1/4 c. basil leaves, roughly chopped, divided, plus more for topping
- 6 oz. low-moisture mozzarella cheese (do not use fresh), coarsely grated
INSTRUCTIONS:
- Place flour in shallow bowl. In second shallow bowl, beat eggs, garlic, 2 tablespoons water and 3/4 teaspoon salt. In third shallow bowl, combine breadcrumbs with 1/3 cup Parmesan and toss with oil.Pound each cutlet to even thickness. In large bowl, toss with lemon juice to coat. Dip each cutlet in flour, then in eggs (letting excess drip off), then in panko mixture, patting to adhere. Transfer to parchment-lined plate.
- Heat air fryer to 360°F. Brush air fryer basket liberally with oil and add 2 cutlets. Air-fry until beginning to turn golden brown, 6 minutes. Using tongs, flip and air-fry until golden brown and cooked through (165°F on instant-read thermometer), 7 to 9 minutes more. Transfer to another plate. Repeat with remaining cutlets.
- Return 2 cooked cutlets to basket and top each with 4 tablespoons marinara, 1 tablespoon basil, then with mozzarella and Parmesan. Heat air fryer to 400°F. Air-fry until cheese begins to brown, 2 to 3 minutes. Repeat with remaining cutlets, marinara, basil, mozzarella, and Parmesan. Sprinkle with additional basil if desired.
