Crispy Air Fryer Chicken Parmesan

This crispy air fryer chicken parmesan is ready in 20 minutes. The panko and Parmesan coating air fries first, then marinara and fresh mozzarella go on at the end for a high-heat melt, so the crust stays crisp. Each serving has 41 grams of protein.

5 from 1 vote

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Prep Time 8

Cook Time 12

Total Time 20

Serving servings

Ingredients

2 large chicken breasts, about 1.5 lbs
Kosher salt & black pepper
2 large eggs, beaten
1 cup panko, gluten-free if needed
¾ cup freshly grated Parmesan, plus extra for serving
½ teaspoon garlic powder
¼ teaspoon dried oregano
Avocado oil spray, or olive oil
⅔ to 1 cup marinara sauce, or vodka sauce
Fresh mozzarella, thinly sliced (1 slice per chicken piece)
Fresh basil, chopped or torn

Instructions

Prep the chicken: Slice each breast in half, or in thirds if they're large. Pound to an even ¼-inch thickness, then season both sides with salt and pepper.
Set up the breading station: Add the beaten eggs to one shallow dish. In a second dish, mix the panko, Parmesan, garlic powder, and oregano.
Bread the chicken: Dip each cutlet in the egg and let the excess drip off, then coat both sides in the panko mixture. Press the crumbs on gently so they stick.
Preheat the air fryer: Preheat to 390°F and lightly spray the basket with oil. You can use a front loader air fryer or basket.
Air fry: Place the cutlets in a single layer, working in batches if needed, and mist the tops with oil. Air fry for 10 minutes, until golden and the chicken reaches 165°F. No need to flip.
Add sauce and cheese: Spoon marinara over each cutlet and top with fresh mozzarella.
Melt the cheese: Increase the temperature to 450°F and air fry for 1 to 2 minutes, just until the cheese melts and bubbles. Watch closely so the chicken doesn't overcook.
Serve: Top with fresh basil and extra Parmesan. Serve over spaghetti or your favorite pasta.

Notes

Pound evenly: ¼-inch cutlets cook quickly and stay juicy. If yours are thicker, add 2 to 4 minutes at 390°F before adding the sauce and cheese.

Sauce last: Adding marinara before the chicken is crisp makes the breading soggy.

Gluten-free: Use gluten-free panko and check that your marinara is gluten-free.

Make ahead: Air fry the breaded cutlets ahead, then add sauce and cheese and do the final melt right before serving.

Leftovers: Store the chicken and sauce separately in the fridge for 3 to 4 days. Reheat in the air fryer at 350°F for 4 to 6 minutes.

Nutrition: Nutrition info is for the chicken parmesan only and does not include pasta.

Nutrition

Course Dinner

Cuisine Italian

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