Ohhh nice choice, Meerab! 🍗🧀 Air Fryer Chicken Parmesan is crispy on the outside, juicy inside, topped with marinara and melted cheese — all without deep frying. Here’s the detailed recipe for you:
🍗🧀 Air Fryer Chicken Parmesan
Ingredients:
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2 large boneless, skinless chicken breasts (sliced horizontally into 4 cutlets)
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1 cup all-purpose flour
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2 large eggs (beaten)
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1 cup breadcrumbs (Italian-style or panko for extra crunch)
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½ cup grated Parmesan cheese
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1 tsp garlic powder
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1 tsp Italian seasoning (or oregano + basil mix)
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½ tsp salt
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½ tsp black pepper
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Olive oil spray (or cooking spray)
For topping:
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1 cup marinara sauce (homemade or store-bought)
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1 cup shredded mozzarella cheese
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¼ cup grated Parmesan
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Fresh basil or parsley (for garnish)
Instructions:
1. Prep the chicken:
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Pat chicken cutlets dry with paper towels.
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Season lightly with salt and pepper.
2. Breading station:
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Place flour in one shallow dish.
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Beat eggs in another dish.
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In a third dish, combine breadcrumbs, Parmesan, garlic powder, and Italian seasoning.
3. Coat the chicken:
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Dredge each cutlet in flour (shake off excess).
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Dip in beaten egg.
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Coat with breadcrumb mixture, pressing gently so it sticks.
4. Air fry:
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Preheat air fryer to 375°F (190°C).
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Spray basket with oil spray.
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Place chicken in a single layer (work in batches if needed).
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Spray tops of chicken lightly with oil.
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Cook 8–10 minutes, flipping halfway, until golden brown and cooked through (internal temp: 165°F / 74°C).
5. Add sauce & cheese:
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Spoon marinara sauce over each cutlet.
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Sprinkle with mozzarella and a little Parmesan.
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Air fry another 2–3 minutes until cheese is melted and bubbly.
6. Serve:
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Garnish with fresh basil or parsley.
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Serve hot with spaghetti, garlic bread, or a fresh salad.
✨ Tips:
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For extra crispy chicken, use panko + Italian breadcrumbs mixed.
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If using thicker chicken breasts, pound them evenly before breading so they cook through.
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Want it spicy? Add chili flakes or cayenne to the breadcrumb mix.