1. Halve the chicken breasts lengthways to create four fillets, then cover with baking parchment and bash until evenly thick.

2. Tip the flour onto one plate, pour the beaten egg onto a second plate and combine the panko breadcrumbs and parmesan on a third plate.

3. Coat each chicken fillet in flour, dip in the egg and then coat in the panko mixture.

4. Place the coated chicken in the air fryer and cook at 180C for 15 minutes, or until golden.

5. Spoon 1-2 tablespoons of tomato sauce onto each piece of chicken, then top each with a slice of mozzarella.

6. Return to the air fryer and cook for a further 5-10 minutes, until the mozzarella is golden and the chicken is cooked through.

7. Serve with spaghetti, extra tomato sauce, cracked black pepper and torn basil leaves.