Place each piece of chicken into a gallon sized ziptop bag and gently pound it with a meat mallet or a rolling pin until it's 1/2" in thickness and evenly flat.  Repeat with the rest of the chicken.

Prepare your breading station.  You will need 3 vessels for your breading items, one for the flour, one for the egg/water mixture, and one for your panko/cracker crumb mixture. Season the flour, egg and breadcrumb mixture with your spices according to your taste, and add 1/4 cup of grated parmigiano into the panko. Add the melted butter to the breadcrumbs and mix with your fingers to combine.

Now you're ready to bread! First, coat each piece of chicken with a thin layer of the seasoned flour. Next, dip into the egg mixture, allowing the excess to drip off. Finally, coat the chicken breast with the seasoned breadcrumb mixture.

Now it's time to get our crunchification on!  Airfry the chicken at 375 degrees for 15-20 minutes, flipping halfway through. Once the chicken is done, pour 1 cup of your favorite pasta sauce into the bottom of a baking dish.  Lay your chicken cutlets in a flat layer, and top each with 1/4 cup of pasta sauce.  Spread the sauce out evenly to coat.  Sprinkle a 1/4 cup of mozzarella on each chicken cutlet, and sprinkle everything with the remaining 1/4 cup of grated Parmigiano.  If you'd like, sprinkle some dried parsley (or basil, or Italian seasoning) on top.

Bake these beauties at 375 F for 10-15 minutes, until the cheese is gooey and melted and DELISH! Serve alongside some pasta, some crusty garlic bread, or even just a salad!