Make a lighter version of classic Chicken Parmesan using your air fryer for a crispy, cheesy crust in under 30 minutes.
Author:Claire
Prep Time:10 min
Cook Time:17 min
Total Time:27 min
Yield:4 servings 1x
Category:Dinner
Method:Air Frying
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
2 boneless, skinless chicken breasts, halved horizontally to make 4 thin cutlets
1/2 cup all-purpose flour
1 large egg, beaten
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese, plus more for topping
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
Salt and black pepper to taste
1 tablespoon olive oil spray
1 cup marinara sauce
1/2 cup shredded mozzarella cheese
Instructions
Prepare your breading station. Place flour in one shallow dish. Whisk the egg in a second dish. In a third dish, mix the panko breadcrumbs, 1/4 cup grated Parmesan, Italian seasoning, garlic powder, salt, and pepper.
Dredge each chicken cutlet first in the flour, shaking off excess. Dip it into the egg mixture, letting excess drip off. Finally, press the cutlet firmly into the panko mixture to coat completely.
Preheat your air fryer to 380 degrees Fahrenheit. Lightly spray the air fryer basket with olive oil spray.
Place the coated chicken cutlets in a single layer in the air fryer basket. Spray the tops lightly with olive oil spray.
Air fry for 10 minutes. Flip the cutlets and air fry for another 5 to 7 minutes, or until the chicken is cooked through and golden brown.
Remove the chicken from the air fryer. Top each piece with marinara sauce and mozzarella cheese. Sprinkle with extra Parmesan cheese.
Return the chicken to the air fryer and cook for 2 to 3 minutes more, until the cheese is melted and bubbly. Serve immediately.
Notes
For extra crispy air fryer chicken recipes, make sure your panko breadcrumbs are fresh.
This recipe works well for an easy chicken parm for two; simply halve the ingredients if you are not cooking for four.
Use your favorite store-bought marinara sauce for a fast weeknight meal.