1. Slice each chicken breast in half horizontally to create 4 thin cutlets and gently pound to an even 1/2-inch thickness if needed. Pat dry.

2. Season both sides of the chicken cutlets with kosher salt, black pepper, and garlic powder.

3. In a shallow bowl, whisk together the eggs and water until smooth.

4. In a second shallow bowl, combine the panko breadcrumbs, Italian-style breadcrumbs, 1/4 cup grated Parmesan cheese, and Italian seasoning.

5. Dip each seasoned chicken cutlet into the egg mixture, letting any excess drip off.

6. Press the cutlet into the breadcrumb mixture, coating both sides and pressing so the crumbs adhere well. Repeat with remaining cutlets.

7. Preheat the air fryer to 380°F (193°C) and lightly spray the basket with olive oil spray.

8. Arrange the breaded chicken cutlets in a single layer in the basket, leaving space between each piece, and lightly spray the tops with olive oil spray.

9. Air fry for 6–7 minutes, then flip the cutlets, spray lightly again, and cook for another 5–7 minutes, until golden and the internal temperature reaches 165°F (74°C).

10. Spoon about 1/4 cup marinara sauce over each cutlet and top with shredded mozzarella and the remaining 1/4 cup grated Parmesan cheese.

11. Return the basket to the air fryer and cook for 2–3 minutes, until the cheese is melted, bubbly, and lightly browned.

12. Let the chicken rest for a few minutes, garnish with chopped fresh parsley if using, and serve hot over pasta, vegetables, or in a sandwich roll.