Prep the cutlets: Slice each chicken breast in half horizontally to make two thin cutlets, four total. Pat them dry so the breading sticks.

Set up the breading: Stir the flour, salt, and pepper together in one shallow bowl. Beat the eggs in a second bowl. Mix the panko, parmesan, Italian seasoning, and garlic powder in a third.

Bread the chicken: Coat each cutlet in the flour, dip it in the egg, then press it into the panko mixture, pressing gently so the crumbs stick. Spray both sides with olive oil.

Crisp the crust: Preheat the air fryer to 375°F. Arrange the cutlets in a single layer, working in batches if needed. Air fry at 375°F for 5 minutes, flip, then air fry 4 to 5 minutes more, until the crust is golden and crunchy.

Add sauce and cheese: Spoon about 1/4 cup marinara over each cutlet and top with the mozzarella. Keep the sauce on top of the crust, not underneath, so it stays crisp.

Melt and finish: Air fry at 375°F for another 2 to 3 minutes, until the cheese is melted and bubbly and the chicken reaches 165°F in the center. Air fryers vary, so check the internal temperature to be sure.

Garnish and serve: Top with fresh basil and serve right away, while the crust is still crisp.