Air Fryer Chicken Parmesan
Crispy chicken breasts coated with Parmesan breadcrumbs, topped with marinara and melted mozzarella, all cooked quickly in the air fryer for a lighter, flavorful meal with less oil and maximum crunch.
Equipment
- 1 air fryer
- 3 shallow bowls for breading station
- 1 meat mallet to pound chicken
Ingredients
- 4 boneless skinless chicken breasts or cutlets
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 cup marinara sauce
- 1½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Cooked pasta optional
- Fresh basil or parsley optional
- Extra marinara sauce optional
Instructions
- Pat chicken dry and pound to an even thickness.
- Season both sides with salt, pepper, garlic powder, and Italian seasoning.
- Set up breading station: flour in one bowl, whipped eggs and milk in another, panko breadcrumbs mixed with Parmesan in a third.
- Dredge each chicken piece in flour, shaking off excess.
- Dip into egg mixture, then coat thoroughly with breadcrumb mixture, pressing gently to adhere.
- Preheat air fryer to 375 °F (190 °C).
- Lightly spray chicken with cooking spray and air fry for 10–12 minutes, flipping halfway, until golden and cooked through.
- Top each chicken piece with marinara sauce, mozzarella, and Parmesan cheese.
- Return to air fryer and cook 3–4 minutes until cheese melts and bubbles.
- Garnish with fresh herbs if desired and serve hot over pasta or with a side salad.
Notes
- For extra crispiness, lightly spray breadcrumbs with oil before air frying.
- Thinner chicken cutlets cook faster and remain juicier.
- Oven alternative: bake at 400 °F for 20–25 minutes.
- Prepare breading ahead; refrigerate for up to 8 hours.
- Store leftovers in the fridge for up to 3 days; reheat in air fryer for best texture.