Recipe Details

Air Fryer Chicken Parmesan

The air fryer is perfect for making chicken Parmesan. No need to fuss with deep-frying and the chicken turns out cruspy and golden brown with lots of cheese and sauce.

Makes:4 servings

Ingredients

2 (8 ounce) boneless, skinless chicken breasts, patted dry
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1/3 cup (1 1/2 ounce) all-purpose flour
2 large eggs, lightly beaten
1 1/2 cups seasoned panko (Japanese-style breadcrumbs)
1/2 ounce Parmesan cheese, grated (about 1/4 cup), plus more for garnish
2 tablespoon olive oil
1/4 teaspoon crushed red pepper
1/4 teaspoon garlic powder
1 cup jarred marinara sauce, plus more for serving
4 ounce low-moisture, part-skim mozzarella cheese, shredded (about 1 cup)

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Directions

Prep:15 mCook:25 mReady:40 m

Gather all ingredients.
On a cutting board, butterfly chicken by cutting each breast in half widthwise to create 4 thin pieces of chicken; season both sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.
Place flour, egg, and panko in 3 separate shallow dishes. Add Parmesan, oil, crushed red pepper, and garlic powder to panko; stir to coat. Add remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper to flour; stir to combine. Working with 1 chicken piece at a time, dredge chicken in flour; shake off excess. Dip in egg; let excess drip off. Dredge in panko mixture to coat; place on a plate.
Preheat a 6-quart air fryer to 400 degrees F (200 degrees C) for 2 minutes. Working in two batches, add 2 chicken cutlets to the air fryer basket in a single layer. Cook until chicken is golden brown on both sides, about 5 minutes per side.
Top each chicken piece with 1/4 cup marinara and 1/4 cup mozzarella cheese.
Snugly fit all 4 breasts in a single layer in air fryer basket; cook at 400 degrees F (200 degrees C) until cheese is melted and browned and a thermometer inserted into the thickest portion of chicken registers 165 degrees F (73 degrees C), 2 to 3 minutes.