Preheat your air fryer to 390° F.
In a shallow bowl, combine the seasoned panko breadcrumbs, grated parmesan cheese, Italian seasoning, granulated garlic, chili powder, kosher salt, and ground black pepper. In another shallow bowl, whisk together 2-3 large eggs.
Pat the chicken dry, dip into the egg wash, and coat with the breadcrumb mixture. Place on a clean plate.
Spray the air fryer basket with olive oil spray, arrange the chicken cutlets in a single layer, and spray lightly with more olive oil. Cook for 5 minutes, flip, and cook for another 5 minutes.
Spread tomato sauce over each piece of chicken, top with shredded mozzarella cheese, and cook for an additional 2 minutes.
Let the chicken rest for about 5 minutes before serving.