Air Fryer Chicken Parmesan

air fryer chicken parmesan on a plate

The Spruce Eats / Leah Maroney

Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 4 servings
Yield: 4 chicken cutlets
Nutrition Facts (per serving)
451 Calories
14g Fat
45g Carbs
35g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 451
% Daily Value*
Total Fat 14g 17%
Saturated Fat 6g 28%
Cholesterol 122mg 41%
Sodium 1497mg 65%
Total Carbohydrate 45g 16%
Dietary Fiber 3g 12%
Total Sugars 7g
Protein 35g
Vitamin C 1mg 7%
Calcium 310mg 24%
Iron 4mg 22%
Potassium 534mg 11%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Steps to Make It

  1. Gather your ingredients. Preheat the oven to 375 F and the air fryer to 370 F.

    air fryer chicken parmesan ingredients
  2. Butterfly each chicken breast in half, then cut so you have a total of 4 cutlets.

    butterflied chicken breast on a cutting board

    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.

    pounding out chicken breasts in a plastic bag
  3. 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.

    toasted breadcrumbs
  4. Divide the salt and pepper amongst 2 separate shallow bowls. Combine the egg and milk in one bowl and beat to combine.

    egg beaten with milk and salt and pepper
  5. Add the flour to the remaining bowl and stir to combine with the salt and pepper.

    flour mixed in a bowl
  6. Dip the pounded chicken breast into the flour mixture, flipping to coat both sides.

    chicken dipped in flour mixture
  7. Add the floured chicken to the egg mixture. Coat both sides so there are no flour bits showing.

    chicken dipped in egg wash
  8. 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.

    chicken breasts dipped in breadcrumbs
  9. 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).

    battered chicken in an air fryer basket
  10. 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.

    chicken breasts in the air fryer
  11. Top each breast with a few spoonfuls of marinara sauce and mozzarella cheese.

    chicken parm in a air fryer
  12. Air fry at 370 F for an additional 3 minutes or until the cheese is melted. Repeat with the remaining breasts. Serve immediately.

    air fryer chicken parmesan