Cut chicken breasts in half: Start at one end and holding knife parallel to breast carefully slice across the center to the other end.

Place cut pieces between two sheets of plastic wrap, using a meat tenderizer or the end of a wooden rolling pin, pound chicken to a thickness of 1/3”. 

In a shallow baking dish, combine garlic, lemon juice, and olive oil. Season chicken breasts with ½ teaspoon salt and add to baking dish ensuring the chicken is sufficiently coated with the marinade. Let sit for 30 minutes, but no longer than 1 hour.

Place flour in a shallow container

Mix eggs, paprika, along with granulated garlic and onion in a second shallow container

In a third shallow container mix panko with parmesan cheese

Holding 1 piece of chicken breast vertically, lightly skim excess marinade off chicken and place into flour. Flip to coat both sides evenly.

Next, slip chicken piece into egg mixture, making sure to coat evenly and allow excess egg to drip off.

Finally, press chicken breast in panko mixture and flip to coat both sides evenly.

Place coated chicken on a baking sheet and chill in refrigerator for 30 minutes or up to 7 hours.

Set your Air Fryer to 370°F and allow to preheat for 3 minutes.

Place chicken in a single layer in the basket of air fryer fitted with parchment paper to catch excess breadcrumbs. 

Bake for 6 minutes, turn chicken over, spoon marinade over top, and sprinkle with mozzarella cheese. Bake for an additional 6 minutes or until internal temperature reaches 165°F.

Working in batches, keep cooked chicken pieces in a warm oven while air-frying remainder