Crispy Air Fryer Chicken Parm
This Crispy Air Fryer Chicken Parm is a delightful twist on a classic favorite. Tender chicken cutlets are coated in a crunchy panko crust, topped with marinara sauce and gooey mozzarella cheese, all prepared with less oil in the air fryer for a healthier version of this beloved dish.
Equipment
- Air Fryer
- Meat mallet
- Bowls
- cutting board
- Zip-top bags
Ingredients
- 1 lb boneless, skinless chicken breast
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon freshly ground black pepper plus more to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups panko breadcrumbs
- 1 cup parmesan cheese
- 1 cup marinara sauce
- 1 ball fresh mozzarella cheese
- 2 tablespoons fresh parsley finely chopped
- Nonstick cooking spray for greasing
Instructions
- Begin by slicing each chicken breast horizontally to form two cutlets. Place them in a large zip-top bag and use a meat mallet to flatten to about a ¼-inch thickness. Pat the cutlets dry and season both sides with salt and pepper.
Breading Process:
- In a shallow dish, combine the flour, 1 teaspoon of salt, and pepper. Beat the eggs in another shallow dish. In a third bowl, mix panko and parmesan cheese.
- Dredge each chicken cutlet in the flour, shake off the excess, dip in the egg, then thoroughly coat with the panko-parmesan mixture. Set the coated cutlets on a cutting board.
Cooking Instructions:
- Preheat the air fryer to 400°F (200°C) and apply nonstick spray to the basket.
- Carefully place 2 chicken cutlets in the air fryer basket and cook for about 7 minutes until they turn golden brown. Spread ¼ cup of marinara sauce on each cutlet and add 2 slices of mozzarella cheese on top. Return to the air fryer for an additional 5 minutes, or until the cheese is melted and the chicken's internal temperature reaches 165°F (75°C).
- Repeat the cooking process for the remaining chicken cutlets. Once finished, garnish with fresh parsley and serve immediately.