Chicken Parmesan
Chicken Parmesan features breaded chicken breasts, Italian breadcrumbs, marinara sauce, and mozzarella; air fry at 400°F for 20 minutes until crispy with bubbly cheese.
Saved in this browser. View saved recipes
Method
- 1
Halve each chicken breast horizontally and pound to 1/2-inch thickness. Season with salt and pepper.
- 2
Dredge in flour, dip in egg, then press into breadcrumb-Parmesan mixture on all sides.
- 3
Spray generously with oil. Air fry at 400°F for 8 minutes. Flip, spray again, cook 5 more minutes until golden.
- 4
Spoon marinara over each cutlet, top with mozzarella. Cook 2-3 more minutes until cheese is melted and bubbly.
- 5
Garnish with fresh basil. Serve over spaghetti or with crusty bread.
Pro tip. Add the marinara and cheese in the last few minutes only — too early and the crispy coating gets soggy underneath. Use a meat thermometer to confirm 165°F.
Why the air fryer wins here
- Ready in 20 minutes. The same dish takes about 36 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 325°F for 4-6 minutes. Sauce on top, not under — keeps the breaded cutlet from going soggy. Full reheat guide for chicken parmesan.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
Confirm your email to get the free PDF. Unsubscribe anytime. Privacy policy.
