To make Parmesan chicken, we need two chicken breasts. Slice into two halves lengthwise, to make four servings. You may also pound it for even cooking.

For the breadcrumb coating, add seasonings like Italian seasoning, salt, pepper, and shredded parmesan cheese. 

Beat two eggs together. 

Coat each breast piece with egg wash first and then the flavored breadcrumb.

Preheat the air fryer to 200 C or 390 F for 5 minutes. Place the crusted chicken on the basket on a single layer. Do not overcrowd. I could manage to place all four slices together.

Cook for 10 minutes. After the 6 minute mark, remove the basket and flip the chicken pieces.

Add a tablespoon of Marinara sauce to each of the pieces. Top it with grated mozzarella cheese.

Cook for the remaining 4 minutes, until the cheese melts.

Sprinkle red chili flakes or parsley and serve hot with zoodles or pasta. 

Baked: Preheat the oven to 425 F. Heat 2 tablespoons of oil in a skillet and add the coated chicken. Fry for about 3-4 minutes on each side until the outside is golden brown. Transfer the skillet to the oven and bake for 8-10 minutes until the chicken is cooked. Top it with marinara sauce and mozzarella cheese and bake for a couple of minutes more until the cheese bubbles.

Low Carb Keto: For a Keto version of Parmesan chicken, substitute breadcrumbs with 1/2 cup almond flour for the coating. The other ingredients remain the same. Check the storebought marinara sauce for it may contain processed sugar.