Air Fryer Chicken Parmesan Recipe (20 Minutes)
Crispy, golden chicken cutlets air-fried to perfection, topped with warm marinara and bubbly melted mozzarella. Ready in about 20 minutes, an easy, weeknight-friendly chicken parmesan with big flavor and minimal cleanup.
Equipment
- Air Fryer
- Measuring cups and spoons
- Mixing Bowls
Ingredients
Chicken
- 2 large boneless skinless chicken breasts about 1 lb total, halved into 4 cutlets
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Breading
- ½ cup all-purpose flour
- 2 large eggs beaten
- ¾ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Topping
- 1 cup marinara sauce
- 1 cup low-moisture mozzarella cheese shredded
- Chopped parsley garnish
- Cooking spray
Instructions
- Pat chicken cutlets dry. Season both sides with ½ teaspoon salt and ¼ teaspoon black pepper (total).
- Bowl 1: ½ cup flour
- Bowl 2: 2 beaten eggs
- Bowl 3: ¾ cup panko + ¼ cup grated Parmesan + ½ teaspoon garlic powder + a pinch of salt & pepper.
- Mix the panko bowl well so the seasoning is even.
- Dredge each cutlet in flour (shake off excess), dip in egg, then press firmly into the panko–Parmesan mix to coat both sides. Set on a rack or parchment while you preheat.
- Preheat to 390°F (200°C) for 3 minutes. Lightly spray the basket.
- Arrange breaded cutlets in a single layer (no overlap). Spray tops lightly. Cook 7–8 minutes, flip halfway and spray again, until golden and the thickest part reads 160°F / 71°C.
- Spoon 1–2 tablespoon warm marinara over each cutlet. Top with mozzarella (a slice or ~¼ cup shredded).
- Air-fry 2–3 minutes more, just until the cheese is melted and bubbly and the chicken reaches 165°F / 74°C.
- Transfer to a plate and rest 2 minutes to keep the crust crisp. Garnish with chopped parsley or basil. Serve immediately with hot pasta and extra marinara.
Notes
- Warm marinara separately; add only in the final minutes so the crust stays crunchy.
- Use thin cutlets (~½-inch). If yours are thicker, pound between parchment.
- Work in batches; crowded baskets steam instead of crisp.
- Use an instant-read thermometer for juicy, perfectly cooked chicken
