Pound the chicken breasts to an even thickness if need be. Set aside.

Place the flour, salt, Italian seasoning blend, garlic powder, and ground black pepper in a shallow dish. Stir to combine.

Place the eggs in a second shallow dish. Lightly beat them.

Place the Italian seasoned breadcrumbs and shredded parmesan cheese into a third shallow dish. Stir to combine.

First, dredge the chicken breast cutlets one at a time in the flour mixture.

Then, dip in the egg mixture, shaking off any excess.

Finally, place in the breadcrumb mixture, pressing the crumbs to the sides of the chicken.

Place the chicken in the air fryer basket in a single layer. Cook in batches if need be.

Air fry at 380°F/190°C for 8 minutes.

Flip the chicken over and then top with marinara sauce and shredded mozzarella cheese. Air fry an additional 3-4 minutes, until the cheese is melted and the chicken has reached an internal temperature of 165°F/74°C.

Top with parsley before serving.