Begin by placing the flour in one shallow dish. In a second dish, beat the eggs until well combined. In a third shallow dish, mix the panko breadcrumbs with grated Parmesan, garlic powder, dried oregano, kosher salt, and black pepper.

Take each pounded chicken breast and dredge it in the flour, shaking off any excess. Then dip it into the beaten eggs, ensuring it is fully coated. Press the chicken firmly into the breadcrumb mixture, coating both sides evenly. Set the breaded cutlets on a plate.

Preheat your air fryer to 375°F. Spray the air fryer basket and both sides of each breaded chicken breast with cooking spray. Place the cutlets in a single layer in the basket, air frying for about 8 minutes.

Flip the cutlets, spray again, and cook for an additional 6 to 8 minutes until golden brown and fully cooked.

Spoon 2 to 3 tablespoons of warm marinara sauce over each chicken cutlet. Sprinkle the shredded mozzarella cheese on top and return the cutlets to the air fryer for 2 to 3 minutes.

Remove the chicken from the air fryer, garnish with torn fresh basil leaves and extra grated Parmesan cheese. Serve immediately.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for about 5 minutes.