Air-Fryer Chicken Parmesan

Why You’ll Love This Recipe

This Air-Fryer Chicken Parmesan is crispy, cheesy, and fast, with way less mess than frying. You still get that crunchy coating and gooey melted mozzarella, but the air fryer keeps it lighter and weeknight-friendly. It’s also easy to scale up for family dinners without babysitting a pan of oil.

Ingredient Highlights

Panko breadcrumbs create the crispiest coating in the air fryer, and parmesan adds savory flavor right in the breading. Marinara sauce brings classic chicken parm vibes, but adding it only at the end helps keep the crust crunchy. Mozzarella melts quickly in the final minute, giving you that perfect cheesy top without soggy breading.

Step-by-Step Instructions

Step 1: Pat chicken cutlets dry. Season with salt, pepper, and optional garlic powder.

Season the chicken cutlets for a flavorful base.

Step 2: Set up a breading station: flour in one bowl, beaten eggs in another, and panko mixed with parmesan and Italian seasoning in a third.

Set up flour, egg, and panko-parmesan for easy breading.

Step 3: Bread the chicken: dredge in flour, dip in egg, then press into the panko mixture until fully coated.

Coat the chicken lightly in flour.

Step 4: Preheat air fryer to 400°F (200°C) for 3 minutes. Spray the basket lightly with oil.

Lightly spray the basket so the chicken doesn’t stick.

Step 5: Air fry for 8 minutes, flip, spray lightly again, then air fry 5 to 7 minutes more until golden and cooked through (165°F / 74°C internal).

Flip halfway through to brown both sides evenly.

Step 6: Spoon marinara over each piece and top with mozzarella. Air fry 1 to 2 minutes until melted.

Spoon marinara on top and add mozzarella.

Step 7: Rest 2 minutes, garnish with basil, and serve.

Rest briefly, garnish with basil, and serve hot.

Tips for Best Results

For maximum crunch, keep the marinara on top only and avoid letting it spill over the sides of the chicken. Spraying the breaded cutlets lightly with oil helps the coating turn deep golden instead of dry and pale. If your air fryer basket is small, cook in batches so the chicken stays in a single layer, because crowding traps steam and softens the crust.

Keep sauce centered, spray lightly for golden crunch, and cook in a single layer so the coating stays crisp.

Variations

If you want extra flavor, add a pinch of crushed red pepper to the marinara or mix a little oregano into the breading. For a lighter version, use part-skim mozzarella and serve with a simple salad instead of pasta. You can also make chicken parmesan sandwiches by tucking the cutlets into toasted rolls with extra marinara and basil.

Try it spicy, keep it lighter with salad, or turn it into a chicken parmesan sandwich on toasted rolls.

FAQ

Can I make air-fryer chicken parmesan without flour?
Yes, but flour helps the egg stick and keeps the breading even. If skipping, press the coating firmly so it adheres.

How do I keep chicken parm crispy in the air fryer?
Do not add sauce until the end, and avoid crowding the basket.

Can I reheat leftovers?
Yes. Reheat in the air fryer at 350°F (175°C) until warmed through to bring back crispness.