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Air fryer chicken Parmesan in air fryer basket.

Air Fryer Chicken Parmesan

This easy air fryer chicken Parmesan has the crispy-crunchy exterior you love without any oil. Melty mozzarella and marinara make it delish!
Prep: 10 minutes
Cook: 16 minutes
Total: 30 minutes
Servings: 4 servings
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Ingredients
  

  • 2 boneless, skinless chicken breasts (about 1 ¼ pounds total)
  • ½ cup Italian seasoned breadcrumbs
  • ¼ cup panko breadcrumbs use whole wheat panko if available
  • ¼ cup freshly grated Parmesan cheese
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 1 large egg
  • 4 ounces part-skim mozzarella cheese
  • ½ cup good-quality jarred tomato sauce plus more for serving
  • Fresh basil thinly sliced

Instructions
 

  • To keep the chicken warm between batches, line a baking sheet with foil or parchment paper and place in a 200°F oven.
  • Slice the chicken into cutlets: lay each breast on the cutting board, and with a knife, carefully slice through its equator so you have two thinner pieces. Cover with plastic or parchment to keep things tidy, then with a meat mallet (or rolling pin or your fist) gently pound each to a ¼-inch thickness. Set aside.
    Chicken cutlets on cutting board with parchment paper on top.
  • In a shallow bowl or dish (a pie plate works well), stir together the Italian breadcrumbs, panko, Parmesan, garlic powder, and pepper. In a second bowl, whisk the egg until well blended. Slice or shred the mozzarella into 4 portions.
    Breadcrumb mixture in ceramic pie plate.
  • Working one at a time, dip each chicken piece into the egg, letting any excess drip off, then coat with the breadcrumbs, gently pressing as needed to help them adhere. Place on a clean work surface or return to the cutting board you used to pound them out.
    Chicken cutlet in bowl of breadcrumbs.
  • Coat the air fryer basket lightly with nonstick spray. Working in batches as needed, place the breaded chicken in a single layer in the basket so that the pieces are not touching. Mist the tops with cooking spray. Air fry at 360°F for 5 minutes, then using tongs carefully flip and top with 2 tablespoons sauce and 1 portion of the cheese.
    Dredged chicken cutlets in air fryer before cooking.
  • Continue to air fry until the cheese is melted and bubbly and the chicken is golden and its internal temperature reaches 165°F, about 3 minutes more.
    Marinara and mozzarella added to chicken Parmesan in air fryer.
  • Transfer the cooked chicken to the baking sheet in the oven to keep warm while you repeat with remaining batches.
  • Serve the chicken hot, sprinkled generously with fresh basil.
    Chicken Parmesan in air fryer topped with basil.

Notes

  • Adapted from my Baked Chicken Parmesan
  • TO STORE: Store leftover air fryer chicken Parmesan in an airtight container for up to 3 days.
  • TO REHEAT: Air fry at 350°F for 3–5 minutes until warmed through.
  • TO FREEZE: Store in a freezer bag or airtight container and freeze for up to 2 months. Because the cutlets are thin, you can reheat them directly from frozen without thawing first.

Nutrition

Serving: 1(of 4)Calories: 261kcalCarbohydrates: 16gProtein: 25gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 106mgPotassium: 398mgFiber: 1gSugar: 3gVitamin A: 437IUVitamin C: 3mgCalcium: 326mgIron: 2mg
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