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four thin golden breaded chicken cutlets on an ordinary plate, each topped with a small red marinara patch and melted white mozzarella, with no pasta or garnish
Melissa Hart

Air Fryer Chicken Parmesan

Thin chicken cutlets need a crisp base before the tomato sauce and mozzarella go on, so finish most of the breaded cooking first. Keep the sauce to a small spoonful per piece. The cheese only needs a short return to the basket to melt. Extra sauce would soak the crumbs before that happens. Check the chicken temperature before topping it, then use a wide spatula to lift each finished cutlet without scraping the softened cheese against the basket.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breast sliced into 4 cutlets about 1/2 inch thick
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 1 tbsp water
  • 3/4 cup plain fine breadcrumbs
  • 1/4 cup finely grated Parmesan
  • 1/2 tsp fine salt
  • 1/2 tsp dried oregano
  • 2 tbsp olive oil
  • 1/3 cup thick marinara sauce
  • 4 oz low-moisture mozzarella thinly sliced

Method
 

  1. Preheat a 6-quart air fryer to 390°F for 3 minutes. Put flour in one shallow dish, beat egg with water in a second and mix fine breadcrumbs, Parmesan, salt and oregano in a third.
  2. Coat cutlets lightly in flour, egg and crumbs. Dab both sides with oil, dividing the measured amount across all 4 pieces.
  3. Arrange 2 cutlets in the basket without touching. Air fry for 5 minutes, turn and cook for 5 to 7 minutes more until golden and at least 165°F.
  4. Spoon half the marinara over the cooked cutlets and add half the mozzarella. Air fry for 1 to 2 minutes until the cheese melts, then lift to a plate with a wide spatula.
  5. Repeat with remaining cutlets, sauce and cheese. Rest the final batch for 3 minutes and serve one cutlet per person.