Go Back

Air Fryer Chicken Parmesan - Crispy, Cheesy, and Weeknight-Friendly

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 large boneless, skinless chicken breasts (about 1 to 1.25 pounds total), sliced horizontally into 4 cutlets
  • Salt and pepper: For seasoning
  • Flour: 1/2 cup all-purpose, for dredging
  • Eggs: 2 large, beaten
  • Bread crumbs: 3/4 cup Italian-style or plain panko
  • Parmesan cheese: 1/3 cup finely grated, plus extra for serving
  • Garlic powder: 1/2 teaspoon
  • Onion powder: 1/2 teaspoon
  • Dried oregano or Italian seasoning: 1 teaspoon
  • Olive oil or cooking spray: For coating the breading
  • Marinara sauce: 1 to 1 1/4 cups, warmed
  • Mozzarella: 4 slices low-moisture part-skim or 1 cup shredded
  • Fresh basil: A few leaves, torn (optional)
  • To serve: Cooked spaghetti or a side salad (optional)

Method
 

  1. Prep the chicken: Slice each chicken breast horizontally to make 4 even cutlets. Pat dry and season both sides with salt and pepper.
  2. Set up the dredging station: Place flour in one shallow bowl. Beat eggs in a second. In a third, mix bread crumbs, Parmesan, garlic powder, onion powder, and oregano.
  3. Bread the chicken: Coat each cutlet in flour, shaking off excess. Dip in egg, then press into the crumb mixture until well covered. Lightly mist or brush both sides with olive oil so the coating crisps in the air fryer.
  4. Preheat the air fryer: Heat to 380°F (193°C) for 3 to 5 minutes. A preheated basket helps the crust set quickly.
  5. Cook the cutlets (first round): Arrange chicken in a single layer in the basket. Don’t crowd. Air fry at 380°F for 6 to 8 minutes, then flip and cook 4 to 6 minutes more. The coating should be golden and the chicken almost cooked through.
  6. Add sauce and cheese: Spoon 2 to 3 tablespoons marinara over each cutlet (avoid drowning the crust). Top with mozzarella. Air fry 2 to 3 more minutes at 380°F, until the cheese melts and the chicken reaches 165°F (74°C) internally.
  7. Finish and serve: Rest the chicken for 2 minutes. Sprinkle with extra Parmesan and fresh basil. Serve over spaghetti or alongside a crisp salad.