Carefully butterfly chicken by cutting in half widthwise to create 4 thin pieces of chicken. Season on both sides with salt and pepper.
Prepare dredging station: Place flour in a shallow bowl and season with a large pinch of salt and pepper. Place eggs in a second bowl and beat. In a third bowl, combine bread crumbs, Parmesan, oregano, garlic powder, and red pepper flakes.
Working with one piece of a chicken at a time, coat in flour, then dip in eggs, and finally press into panko mixture making sure both sides are coated well.
Working in batches as necessary, place chicken in basket of air fryer and cook at 400° for 5 minutes on each side. Top chicken with sauce and mozzarella and cook at 400° for 3 minutes more or until cheese is melty and golden,Garnish with parsley to serve.