Cut each breast in half horizontally to create 4 thin chicken cutlets. Flatten each cutlet with a meat mallet. Sprinkle each side with salt and pepper. Let rest.

Prepare 3 shallow dipping bowls. Pie plates work too.

1. Flour
2. Two eggs whisked together with hot sauce
3. Panko breadcrumbs mixed with parmesan cheese

Dredge each chicken cutlet in flour until covered. Let chicken rest on a cutting board or plate.

Place two trays from the air fryer onto a cookie sheet and oil them with less than a teaspoon of oil. I use a paper towel to distribute the oil thinly.

Preheat the air fryer to 400°F and set the timer for 10 minutes.

While waiting, dip each piece of meat in the egg mixture, followed by the crumbs, and place on the air fryer racks.

When the fryer says add food, place the racks into the oven.

At five minutes, remove the trays and turn the cutlets over. Put the trays back in the air fryer, exchanging positions. The cutlets on the top-level brown more quickly so moving them to the bottom prevents burning. Close the oven door, and the timer will resume.

When done, remove the trays from the oven. Test with a meat thermometer; each cutlet should be at 175°F. Preheat the air fryer again to 400°F. Set the timer for 3 minutes.

Spoon marinara sauce on each cutlet, avoiding edges. Top with mozzarella cheese.

When the air fryer reaches temperature, return the cutlets to the air fryer to melt the cheese and heat the sauce. Keep an eye on the cutlets. Mine are usually brown enough in 2 minutes.

Serve with pasta or a baked potato.