Slice each chicken breast in half lengthwise to make 4 thin chicken cutlets. Season with salt and pepper on both sides.
Prepare the breading station: flour in one shallow dish, melt butter in a bowl and breadcrumbs with Parmesan cheese in another dish.
Dip each chicken piece in flour, then butter, then breadcrumbs.
Place on air fryer rack or basket. Top with extra Parmesan, if desired.
Mix crushed tomatoes with Italian seasoning and garlic powder. Set aside.
Preheat air fryer to 360 degrees F for 4 minutes.
Cook chicken in air fryer for 7 minutes. Flip each piece, top with crushed tomatoes and mozzarella and cook for 4 minutes more OR until the chicken’s internal temperature is at least 165 degrees F.
Serve.
Notes
If possible, buy Parmesan cheese in blocks (or triangles) and shred at home. It’s the best! Pre-shredded cheese is always coated with starch to prevent clumping. I do not recommend the grated Parmesan in a green bottle.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.