How to Make Air Fryer Chicken Parmesan
Start with evenly sliced chicken breasts, about 1/2-inch thick, for quick, even cooking. Pat the chicken dry so the coating will really stick.
In a shallow bowl, lightly beat the egg. Mix the seasoned bread crumbs and parmesan cheese together in a second shallow bowl.
Dunk each piece of chicken in the egg, letting any extra drip away. Then press the chicken firmly into the breadcrumb-Parmesan mix, making sure every edge is coated.
Pro Tip: Use one hand for dry ingredients and the other for wet to keep your fingers from turning into a thick, sticky mess.
Preheat the air fryer to 375°F (190°C). Spritz or brush both sides of the breaded chicken lightly with oil.
Arrange chicken pieces in a single layer in the basket, leaving space so the hot air can swirl around every edge.
Cook the chicken for 5-6 minutes, then carefully flip each piece. Give another light spray of oil and cook for 5-6 minutes more, until the crust is deep golden and the chicken is cooked through (165°F / 74°C internal temperature).
Spoon a thick layer of marinara sauce over each cutlet, spreading to the edges but not so much it soaks the crust. Top the sauced chicken with shredded mozzarella.
Slide the chicken back into the air fryer for another 2-4 minutes, just long enough to melt the cheese to bubbling perfection.
Serve immediately with chopped parsley or fresh basil and extra parmesan cheese.
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