Air Fryer Chicken Parmesan



  • ▢1 boneless skinless chicken breast (or two small)
  • ▢2 large eggs
  • ▢¾ cup Panko bread crumbs
  • ▢¼ cup + 1 tablespoon grated Parmesan cheese
  • ▢½ teaspoon Italian seasoning
  • ▢¾ teaspoon salt
  • ▢¼ teaspoon paprika
  • ▢¼ teaspoon black pepper
  • ▢¼ cup tomato sauce (seasoned tomato pasta sauce)
  • ▢½ cup shredded mozzarella cheese




  • Preheat air fryer to 400 degrees F.
  • Split chicken breasts (butterflying them) to make two thinner pieces. Simply place your chicken breasts on a cutting board and place one hand flat on top. Use a sharp knife to cut the chicken breast in the middle all the way through. Pat dry with paper towel.
  • Whisk eggs together in a large shallow dish.
  • In another large shallow dish, combine bread crumbs, ¼ cup Parmesan, Italian seasoning, salt, paprila and black pepper.
  • Coat chicken in egg mixture, and allow excess to drip off.
  • Coat chicken in Panko mixture, pressing firmly to make sure they adhere well.
  • Spray the air fryer basket with non-aerosol oil spray. Spray both sides of the chicken with oil spray as well and place into the air fryer.
  • Cook for 5 minutes per side, until light golden.
  • Top each with half of the tomato sauce and mozzarella. Divide remaining 1 tablespoon Parmesan between the two and cook another 2 minutes or until cheese is melted. Check that the internal temperature has reached a minimum of 165 degrees F. Serve.



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