Preheat: if baking, preheat oven to 450°F; if air frying, preheat air fryer to 400°F.

In a shallow bowl combine 1/2 cup seasoned breadcrumbs and 1/4 cup grated Pecorino Romano.

In a separate small bowl combine 1 tablespoon olive oil and the juice of 1 lemon; stir to combine.

Lightly spray a 9 x 12 baking dish with olive oil non-stick spray (for oven). If using an air fryer, lightly spray the air fryer basket or tray.

Place one chicken cutlet flat on a work surface. In the center of the cutlet spread 1 tablespoon sun-dried tomato bruschetta, 1 tablespoon shredded mozzarella, 1 tablespoon chopped baby spinach, and 2–3 slices of the red onion.

Roll the cutlet tightly around the filling and place seam-side down on the work surface. Repeat steps 5–6 with the remaining cutlets.

Working one roll at a time, dip each rolled cutlet into the lemon-olive oil mixture, then press it into the breadcrumb-cheese mixture to coat all sides. Transfer each coated roll seam-side down to the prepared baking dish (for oven) or to a plate (if you will arrange them in the air fryer basket).

Lightly spray the tops of all coated rollatini with olive oil non-stick spray.

Oven method: arrange the rollatini seam-side down in the prepared 9 x 12 baking dish and bake at 450°F for 25 minutes, until golden and cooked through.

Air fryer method: arrange rollatini seam-side down in a single layer in the preheated air fryer basket (do not overcrowd; cook in two batches if necessary). Lightly spray both sides with olive oil non-stick spray and cook at 400°F for 12 minutes, flipping once halfway through.