|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||17%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 3g||12%|
|Total Sugars 6g|
|Vitamin C 2mg||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Air fryer Chicken Parmesan is impossibly crispy, yet juicy and all without any pan frying at all. The air fryer makes the outside crunchy and the inside super moist. This dish cooks in less than 15 minutes, with no messy cleanup.
You can easily make the chicken cutlets ahead of time and freeze them before adding the sauce and cheese. Simply reheat them in the air fryer with sauce and cheese when you are ready to eat.
Serve it alongside your favorite pasta and marinara sauce or with a salad if you’re looking to cut calories. They’re also delicious on a sandwich for a tasty lunch.
2 chicken breasts
1 1/2 cups panko breadcrumbs
1 teaspoon Italian seasoning
1/2 cup Parmesan cheese, grated
1 teaspoon salt
1/2 teaspoon ground black pepper
1 large egg
1/4 cup milk
1/3 cup all-purpose flour
1 cup marinara sauce
1/2 cup mozzarella cheese
Gather your ingredients. Preheat the oven to 375 F and the air fryer to 370 F.
Butterfly each chicken breast in half, then cut so you have a total of 4 cutlets.
Pound out the chicken breasts to 1/4-inch thickness. You can go thinner, if you wish. Place the chicken breast in a plastic bag while you are pounding to prevent a mess.
Add the breadcrumbs to a baking sheet, shaking to spread into one even layer. Toast in the oven until golden brown, about 3 minutes.
Transfer the breadcrumbs to a shallow bowl, then stir in the Italian seasoning and Parmesan cheese.
Divide the salt and pepper amongst 2 separate shallow bowls. Combine the egg and milk in one bowl and beat to combine.
Add the flour to the remaining bowl and stir to combine with the salt and pepper.
Dip the pounded chicken breast into the flour mixture, flipping to coat both sides.
Add the floured chicken to the egg mixture. Coat both sides so there are no flour bits showing.
Add the chicken to the breadcrumb mixture and coat both sides with the breadcrumbs, pressing to help the breadcrumb fully adhere to the chicken.
Repeat with the remaining 3 chicken breasts.
Add two of the chicken breasts to the basket of the air fryer (if you can fit more in yours, while keeping them in one even layer, do so).
Air fry the chicken for 12 minutes at 370 F or until the outside is crispy and the internal temperature is 165 F. There is no need to flip the chicken.
Keep the chicken breasts hot in the oven while you repeat with the remaining 2 breasts.
Top each breast with a few spoonfuls of marinara sauce and mozzarella cheese.
Air fry at 370 F for an additional 3 minutes or until the cheese is melted. Repeat with the remaining breasts. Serve immediately.