Butterfly the chicken by cutting each breast in half horizontally to create 2 thin slices.
Season the chicken on both sides with salt and Italian seasonings. Set aside.
Add flour to a large plate.
In a large, shallow bowl, beat the eggs.
Next, take another bowl and combine panko, oregano, red chili flakes, parmesan, and garlic powder.
Taking one piece of the chicken at a time, first coat it in flour, then dredge it in the egg mixture, then coat it in the panko mixture, ensuring that all sides of the chicken are covered well.
Preheat the air fryer to 400°F for 5 minutes. Once preheated, spray the air fryer basket with olive oil and place the chicken breasts inside. Lightly spray oil on the top of the chicken, then cook for 7 minutes on each side.
Once cooked, top each piece of chicken with 2 tablespoons of marinara sauce and 2 tablespoons of shredded mozzarella. Cook for another 3 minutes or until the cheese is melted and golden brown.
Garnish with chopped parsley and serve hot.
