By now, we already know that the air fryer is supreme. You can create crispy apps and mains without the use of any oil, and in half the time (even faster than it takes your oven to preheat). When we’re craving chicken Parmesan but don’t feel like creating an oily mess on our stovetop, we turn to this recipe. This chicken Parm tastes every bit as good as the traditional recipe, with much less effort to get there. Keep reading on for all of our top tips on how to ace this air fryer favorite for a quick and easy chicken dinner:
The breading:
We use a mixture of panko and Parm to ensure that the breading is not only extra crispy, but packed with flavor. Make sure when you’re dipping your cutlets in the egg mixture that you truly get every single surface covered, then do the same with your dry mix. This will guarantee that your breading will stay on your chicken (where it belongs).
How long to cook chicken Parmesan in the air fryer:
The air fryer will not only crisp up your chicken perfectly, but will melt and broil your cheese for the perfect cheesy, crispy bite. All you need are 10 (5 per each side) minutes to cook your chicken, and 3 minutes more to toast the cheese.
Serving chicken Parmesan:
We love to serve this dish on top of pasta (from spaghetti to angel hair to even fettuccini) to take advantage of all that delicious marinara, but you can also serve it plain alongside countless other sides, from garlic bread to cacio e pepe Brussels sprouts to risotto.
Have you made this? Let us know how it went in the comments below!
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- Yields:
- 4 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 50 mins
Ingredients
- 2
large skinless, boneless chicken breasts
Kosher salt
Freshly ground black pepper
- 1/3 c.
all-purpose flour
- 2
large eggs
- 1 c.
panko bread crumbs
- 1/4 c.
freshly grated Parmesan
- 1 tsp.
dried oregano
- 1/2 tsp.
crushed red pepper flakes
- 1/2 tsp.
garlic powder
- 1 c.
- 1 c.
shredded mozzarella
Freshly chopped parsley, for garnish
Directions
- Step 1Carefully 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.
- Step 2Place 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.
- Step 3Working 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.
- Step 4Working in batches if necessary, in an air-fryer basket, arrange chicken in a single layer. Cook at 400°, turning once, for 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.
- Step 5Divide chicken among plates. Garnish with parsley.
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