Place flour in shallow bowl. In second shallow bowl, beat eggs, garlic, 2 tablespoons water and 3/4 teaspoon salt. In third shallow bowl, combine panko with 1/3 cup Parmesan and toss with oil.
Pound each cutlet to even thickness. In large bowl, toss with lemon juice to coat. Dip each cutlet in flour, then in eggs (letting excess drip off), then in panko mixture, patting to adhere. Transfer to parchment-lined plate.
Heat air fryer to 360°F. Brush air fryer basket liberally with oil and add 2 cutlets. Air-fry until beginning to turn golden brown, 6 minutes. Using tongs, flip and air-fry until golden brown and cooked through (165°F on instant-read thermometer), 7 to 9 minutes more. Transfer to another plate. Repeat with remaining cutlets.
Return 2 cooked cutlets to basket and top each with 4 tablespoons marinara, 1 tablespoon basil, then with mozzarella and Parmesan. Heat air fryer to 400°F. Air-fry until cheese begins to brown, 2 to 3 minutes. Repeat with remaining cutlets, marinara, basil, mozzarella, and Parmesan. Sprinkle with additional basil if desired.
