Air fryer recipe · Mains
Chicken Parmesan
Golden breaded cutlets crowned with marinara and melted mozzarella, crisp at the edges and saucy on top.
- 30 minTotal time
- 190°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 290kcal
- 30.5 gprotein
- 11.3 gcarbs
- 13.6 gfat
- 0.9 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Chicken breasts2 large
- Breadcrumbs1 cup
- Parmesan cheese1/2 cup
- Egg2
- Marinara sauce3/4 cup
- Mozzarella1 cup
Method
Butterfly and flatten
Slice each breast horizontally and gently pound to an even thickness. Thin, uniform cutlets cook through before the crust burns and stay juicy in the center.
Build the coating
Beat the eggs in one bowl and combine the breadcrumbs with grated parmesan and a pinch of salt in another. Dip each cutlet in egg, then press firmly into the cheesy crumbs for full coverage.
Crisp the cutlets
Mist both sides with oil and air-fry at 190C for 12 minutes, flipping once, until the breading is golden and the chicken is just cooked. Removing them now prevents soggy bottoms before saucing.
Top and melt
Spoon marinara over each cutlet, leaving the edges bare so they stay crunchy, then blanket with mozzarella. Keeping sauce off the rim preserves that contrast of crisp and saucy.
Air-fry to bubbling
Return them and air-fry at 190C for 5 minutes until the cheese is molten and lightly browned. Rest two minutes before serving so the cheese sets enough to slice cleanly. The chicken is done when it is opaque all the way through with no pink at the centre.
