Place the chicken between two layers of parchment paper and use a rolling pin or meat mallet to flatten about 1/2 inch thick.
Place the flour in a large, rimmed plate. Then, mix the bread crumbs, panko, Italian seasoning, salt, and 1/3 cup of the Parmesan cheese together and pour into another rimmed plate. Finally, whisk the eggs in a medium bowl.
Use one hand to dredge the chicken in the flour and then the egg, shaking off the excess. Use our other hand to cover the chicken in the panko mixture, pressing it on to coat it well. Place into the mesh air-fryer basket and repeat with all remaining chicken.
Bake at 400 degrees until the chicken starts to brown and get crispy, about 8-10 minutes.
Then, spread the marinara sauce on top of the chicken, followed by the rest of the Parmesan cheese and the mozzarella cheese. Bake for another 2-4 minutes, until the cheese is melted and the chicken reads 165 degrees F on the inside.