Place the chicken on a cutting board and half them lengthwise. Using a meat tenderizer, pound until the chicken flattens out and is roughly the same thickness all around, about ¼ inch thick. Set aside.

To make the breading, place ¼ cup of flour on one plate and set aside. On a different plate, add the remaining flour, bread crumbs, parmesan cheese, salt, and pepper. Using a fork, mix them together and set them aside.

Add 3 eggs to a bowl or plate with high sides and whisk to combine. Set aside.

To prepare the chicken, dredge each breast in flour. Using a fork or tongs, place the chicken into the eggs and be sure that the egg is sticking to all sides. Then, firmly press each piece into the panko breading. Lay the chicken on a cutting board to set aside. Continue this process until all the chicken is coated.

Preheat the air fryer to 400℉. Drizzle each chicken breast with 1-2 teaspoons of olive oil. Place 3-4 pieces into the air fryer and cook for 4 minutes, flip and cook for an additional 3-4 minutes. Continue until you have cooked all of the chicken.

Spread 2 tablespoons of marinara sauce over each chicken breast. Then, sprinkle 1-2 tablespoons of shredded mozzarella on top of the sauce. Air fry for another 1-2 minutes.

Serve with pasta or on a hoagie roll.