Air Fryer Chicken Parmesan
This Air Fryer Chicken Parmesan is a delicious, healthier twist on a classic Italian dish, featuring crispy chicken breasts coated in panko and topped with marinara and mozzarella.
Equipment
- Air fryer
Ingredients
Chicken and Coating
- 2 pieces boneless, skinless chicken breasts butterflied
- Kosher salt to taste
- Freshly ground black pepper to taste
- ⅓ cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko bread crumbs
- ¼ cup finely grated Parmesan
- 1 tsp. dried oregano
- ½ tsp. crushed red pepper flakes
- ½ tsp. garlic powder
Toppings
- 1 cup marinara sauce store-bought or homemade
- 1 cup shredded mozzarella
- Chopped fresh parsley for serving
Instructions
Preparation Steps
- Carefully butterfly chicken by cutting in half widthwise 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 shallow 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°, 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.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 20IUVitamin C: 2mgCalcium: 200mgIron: 3mg
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