Description
Crispy, cheesy, and fast—this Air Fryer Chicken Parmesan gives you all the classic comfort without the oil or mess. Perfect for a quick weeknight dinner.
Ingredients
2 (8-oz.) boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
1/3 cup all-purpose flour
2 large eggs, beaten
1 cup panko bread crumbs
1/4 cup finely grated Parmesan cheese
1 tsp dried oregano
1/2 tsp crushed red pepper flakes
1/2 tsp garlic powder
1 cup marinara sauce (store-bought or homemade)
1 cup shredded mozzarella cheese
Chopped fresh parsley, for garnish
Instructions
1. Butterfly chicken breasts by slicing them in half lengthwise to make 4 thin cutlets. Season with salt and pepper.
2. Prepare 3 shallow bowls: one with flour, one with beaten eggs, and one with panko, Parmesan, oregano, red pepper flakes, and garlic powder.
3. Dredge each piece of chicken in flour, then eggs, then the seasoned panko mixture. Shake off excess at each step.
4. Place chicken in a single layer in air fryer basket. Do not overcrowd. Work in batches if needed.
5. Air fry at 400°F for 5 minutes on each side, flipping once, until golden and cooked through.
6. Top each piece with marinara and shredded mozzarella. Air fry for another 3 minutes, until the cheese is melted and bubbly.
7. Garnish with chopped parsley and serve immediately.
Notes
Thinner chicken pieces cook more evenly and get crispier.
Make sure to fully coat the chicken with egg and panko for the best crunch.
Use more panko than you think you need to ensure full coverage.
Don’t overcrowd the air fryer basket—this prevents steaming and keeps the crust crispy.
Serve with spaghetti, garlic bread, or roasted veggies for a full meal.
Nutrition
- Serving Size: 1 piece
- Calories: 410
- Sugar: 3g
- Sodium: 710mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 130mg