Ingredients for Air Fryer Chicken Parmesan
- 2 boneless, skin less chicken breasts
- Kosher salt
- Freshly ground black pepper
- 1/3 cup all-purpose flour
- 2 large eggs
- 1 cup Panko bread crumbs
- 1/4 cup finely grated Parmesan
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp Garlic powder
- 1 cup store-bought or homemade marinara
- 1 cup shredded Mozzarella
- Chopped fresh parsley, for serving
Cooking Instructions for making Air Fryer Chicken Parmesan
Carefully butterfly Chicken by cutting in half width wise all the way through to create 4 thin pieces of chicken; season both sides with salt and black pepper.
Place flour in a shallow bowl; season with a large pinch of salt and a few grinds of black pepper. In another bowl, beat eggs to blend. In a third shallow bowl, combine Panko, Parmesan, oregano, red pepper flakes, and garlic powder.
Working one at a time, coat Chicken in flour, shaking off any excess. Dip into eggs, letting excess drip off. Then finally dip into Panko mixture, gently pressing to adhere and ensuring both sides of chicken are well coated.
Working in batches if necessary, in an air-fryer basket, arrange chicken in a single layer. Cook at 400°F, turning once, until just cooked through, about 5 minutes per side. Top chicken with marinara and mozzarella. Continue to cook at 400° until cheese is melted and golden, about 3 minutes more.
Divide chicken among plates. Garnish with parsley.
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