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On a cutting board, butterfly chicken by cutting each breast in half widthwise to create 4 thin pieces of chicken; season both sides with ½ teaspoon of the salt and ¼ teaspoon of the black pepper.
Place flour, egg, and panko in 3 separate shallow dishes. Add Parmesan, oil, crushed red pepper, and garlic powder to panko; stir to coat. Add remaining ¼ teaspoon salt and remaining ¼ teaspoon black pepper to flour; stir to combine. Working with 1 chicken piece at a time, dredge chicken in flour; shake off excess. Dip in egg; let excess drip off. Dredge in panko mixture to coat; place on a plate.
Preheat a 6-quart air fryer to 400 degrees F (200 degrees C) for 2 minutes. Working in two batches, add 2 chicken cutlets to the air fryer basket in a single layer. Cook until chicken is golden brown on both sides, about 5 minutes per side.
Top each chicken piece with ¼ cup marinara and ¼ cup mozzarella cheese.
Snugly fit all 4 breasts in a single layer in air fryer basket; cook at 400 degrees F (200 degrees C) until cheese is melted and browned and a thermometer inserted into the thickest portion of chicken registers 165 degrees F (73 degrees C), 2 to 3 minutes.