Air Fryer Chicken Parmesan (Printable Version)
# What You'll Need:
→ Chicken
01 -
2 boneless, skinless chicken breasts, butterflied into 4 thin pieces
02 -
Kosher salt, to taste
03 -
Freshly ground black pepper, to taste
→ Breading Station
04 -
85 grams all-purpose flour (approximately 1/3 cup), seasoned with salt and pepper
05 -
2 large eggs, beaten
06 -
100 grams panko bread crumbs (approximately 1 cup)
07 -
25 grams finely grated Parmesan cheese (approximately 1/4 cup)
08 -
1 teaspoon dried oregano
09 -
1/2 teaspoon crushed red pepper flakes
10 -
1/2 teaspoon garlic powder
→ Toppings
11 -
240 milliliters marinara sauce, homemade or store-bought (1 cup)
12 -
115 grams shredded mozzarella cheese (1 cup)
13 -
Chopped fresh parsley, for garnish
# Step-by-Step Directions:
01 -
Cut each boneless, skinless chicken breast in half horizontally to create 4 thin pieces. Season both sides evenly with kosher salt and freshly ground black pepper.
02 -
In separate shallow bowls, place seasoned flour, beaten eggs, and a mixture of panko, Parmesan, oregano, red pepper flakes, and garlic powder.
03 -
Dredge each chicken piece first in the seasoned flour, shaking off excess. Dip into the beaten eggs, allowing excess to drip off. Finally, press into the panko mixture ensuring an even coating on all sides.
04 -
Arrange chicken pieces in a single layer in the air fryer basket, working in batches if needed to avoid overcrowding. Cook at 200°C for approximately 5 minutes per side, or until the chicken is cooked through and crispy.
05 -
Top each cooked chicken piece evenly with marinara sauce and shredded mozzarella. Return to the air fryer and cook at 200°C for an additional 3 minutes, or until the cheese is melted and golden.
06 -
Garnish with chopped fresh parsley and serve immediately, ideally alongside pasta or your preferred side dish.
# Helpful Notes:
01 -
Butterflying the chicken breast thinly ensures a crispier coating and quicker, even cooking.