Gather all ingredients.

On a cutting board, butterfly chicken by cutting each breast in half widthwise to create 4 thin pieces of chicken; season both sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.

Place flour, egg, and panko in 3 separate shallow dishes. Add Parmesan, oil, crushed red pepper, and garlic powder to panko; stir to coat. Add the remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper to flour; stir to combine. Working with 1 chicken piece at a time, dredge chicken in flour; shake off excess. Dip in egg; let excess drip off. Dredge in panko mixture to coat; place on a plate.

Preheat a 6-quart air fryer to 400 degrees F (200 degrees C) for 2 minutes. Working in two batches, add 2 chicken cutlets to the air fryer basket in a single layer. Cook until chicken is golden brown on both sides, about 5 minutes per side.

Top each chicken piece with 1/4 cup marinara and 1/4 cup mozzarella cheese.