Crispy Chicken Parmesan

Cut each chicken breast in half horizontally to make six pieces.

Place the chicken between two sheets of plastic wrap and gently pound them with a rolling pin until they have an even thickness.

Place the all-purpose flour in a small bowl and season it with salt and pepper.

In a second bowl, lightly beat the eggs, garlic, and 1 tablespoon of water.

In a third bowl, combine the panko bread crumbs, sweet paprika, lemon zest, and chopped parsley.

Dust each chicken piece in the seasoned flour, shaking off any excess, then dip them in the beaten egg mixture, and coat them with the breadcrumb mixture.

Spray the coated schnitzels generously on both sides with cooking spray.

Preheat a 5- or 6-quart air fryer to 350°F for 3 minutes.

Carefully pull out the air fryer pan and basket and place three schnitzels in the basket.

Slide the pan and basket back into the appliance.

Keep the temperature set at 350°F and set the timer for 12 minutes.

Cook until the schnitzels are golden brown and cooked through.

Transfer the schnitzels to a tray and cover them to keep warm.

Repeat the cooking process with the remaining schnitzels.

Return three schnitzels to the basket.

Top each schnitzel with 2 tablespoons of pasta sauce and then scatter half of the mozzarella and Parmesan on top.

Keep the temperature set at 350°F and set the timer for 8 minutes.

Cook until the cheeses are bubbling and melted.

Repeat this step with the remaining schnitzels, pasta sauce, mozzarella, and Parmesan.