Air Fryer Crispy Chicken Parmesan
Crispy panko-Parmesan chicken cutlet topped with marinara and melted mozzarella. Sauce goes on after crisping for maximum crunch.
🍽 4 servings
⏱ Prep: 15 min
🔥 Cook: 18 min
⏰ Total: 33 min
📊 Medium
Ingredients
- 4 cutlets thin chicken cutlets
- 1/2 cup all-purpose flour
- 2 large large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup marinara sauce
- 1 cup shredded mozzarella
- 2 tbsp fresh basil, chopped
- as needed oil spray
Instructions
- Set up three dishes: flour, beaten eggs, and panko mixed with Parmesan, Italian seasoning, garlic powder, salt, and pepper.
- Dredge each cutlet in flour, dip in egg, then press into panko-Parmesan mixture until fully coated.
- Lightly spray both sides with oil spray. Arrange in a single layer in the air fryer basket — cook in batches if needed.
- Air fry at 380°F / 193°C for 10–12 minutes, flipping halfway, until golden and crisp. Chicken should reach a safe internal temperature of 165°F.
- Top each cutlet with a small amount of marinara and shredded mozzarella. Do not drown the coating — a thin layer keeps it crisp.
- Return to the air fryer for 1–3 minutes just until cheese is melted. Do not overcook or the coating will soften.
- Garnish with fresh basil and serve with extra marinara on the side.
Chef's Notes
Chef's Notes: The secret to crispy chicken parmesan in the air fryer is adding sauce and cheese AFTER the crust is set. Use just enough to cover, not drown. Serve extra marinara on the side for dipping. Contains: Milk, Egg, Wheat.