Air Fryer Chicken Parmesan is a delicious and healthier twist on the classic Italian-American dish. This recipe uses the power of an air fryer to achieve a crispy,
golden-brown crust on the chicken without the need for deep frying, making it a lighter yet equally satisfying option. The dish begins with tender chicken breasts that are coated in a seasoned breadcrumb mixture,
often enhanced with grated Parmesan cheese, garlic powder, and Italian herbs for a flavorful crust. The air fryer ensures that the chicken achieves a perfectly crispy exterior while remaining juicy and tender inside.
INGREDIENTS
- ▢1 boneless skinless chicken breast (or two small)
- ▢2 large eggs
- ▢¾ cup Panko bread crumbs
- ▢¼ cup + 1 tablespoon grated Parmesan cheese
- ▢½ teaspoon Italian seasoning
- ▢¾ teaspoon salt
- ▢¼ teaspoon paprika
- ▢¼ teaspoon black pepper
- ▢¼ cup tomato sauce (seasoned tomato pasta sauce)
- ▢½ cup shredded mozzarella cheese
INSTRUCTIONS
- Preheat air fryer to 400 degrees F.
- Split chicken breasts (butterflying them) to make two thinner pieces. Simply place your chicken breasts on a cutting board and place one hand flat on top. Use a sharp knife to cut the chicken breast in the middle all the way through. Pat dry with paper towel.
- Whisk eggs together in a large shallow dish.
- In another large shallow dish, combine bread crumbs, ¼ cup Parmesan, Italian seasoning, salt, paprila and black pepper.
- Coat chicken in egg mixture, and allow excess to drip off.
- Coat chicken in Panko mixture, pressing firmly to make sure they adhere well.
- Spray the air fryer basket with non-aerosol oil spray. Spray both sides of the chicken with oil spray as well and place into the air fryer.
- Cook for 5 minutes per side, until light golden.
- Top each with half of the tomato sauce and mozzarella. Divide remaining 1 tablespoon Parmesan between the two and cook another 2 minutes or until cheese is melted. Check that the internal temperature has reached a minimum of 165 degrees F. Serve.