Air Fryer Chicken Parmesan

01Method

1. 1

   Assemble all ingredients before starting.

2. 2

   On a cutting board, butterfly each chicken breast by slicing it in half widthwise to yield 4 thin cutlets. Season both sides of each cutlet with a portion of the salt and black pepper.

3. 3

   Set out three separate shallow dishes: one with flour, one with the beaten eggs, and one with the panko. Stir the Parmesan, olive oil, crushed red pepper, and garlic powder into the panko. Mix the remaining salt and pepper into the flour. One at a time, coat each cutlet in the seasoned flour, shaking off any excess, then dip into the egg, letting the extra drip off, and finally press into the panko mixture to coat thoroughly. Set aside on a plate.

4. 4

   Preheat a 6-quart air fryer to 400°F (200°C) for 2 minutes. In two batches, arrange 2 cutlets in a single layer in the basket. Cook until golden brown, approximately 5 minutes per side.

5. 5

   Spoon marinara sauce over each cutlet, then distribute the shredded mozzarella evenly on top.

6. 6

   Fit all 4 cutlets in a single layer in the air fryer basket and cook at 400°F (200°C) until the cheese is melted and lightly browned and an instant-read thermometer inserted into the thickest part reads 165°F (73°C), about 2 to 3 minutes.