2slicesfresh mozzarella cheeseor ¼ cup shredded mozzarella
Instructions
If needed per your air fryer model, preheat to 370 degrees F.
Place one hand flat on top of a chicken breast and holding a knife parallel to the cutting board, slice it horizontally, from the thick end to the thin end, into two even pieces. If your chicken cutlets are not even in thickness, place the pieces of chicken in between two slices of plastic wrap and pound to even thickness.
Prepare the breading station by setting up 3 shallow dishes. In the first dish, mix the flour with ½ teaspoon salt and ½ teaspoon garlic powder. In the second dish, whisk the egg with 2 tablespoons of water and a pinch of salt. In the final dish, combine the panko, Parmesan, ½ teaspoon garlic powder, oregano, and red pepper flakes.
Dredge the chicken in the four, shaking off the excess, then dip into the egg mixture. Allow the excess egg to drip off and then finally coat the chicken in the breadcrumb mixture, pressing to adhere and place on a plate. Spray the top with cooking spray.
Place the chicken, sprayed side down, in the basket or tray of the air fryer. Spray the chicken again with cooking dpray, so that now each side has been coated in cooking spray. Air fry for 6 minutes at 370 degrees F. Remove the basket/tray from the air fryer and flip the chicken. Return to the air fryer for 4 minutes.
Remove the basket or tray from the air fryer and top each piece of chicken with about 2 tablespoons of tomato sauce and mozzarella cheese.
Return to the air fryer and cook for 2-3 minutes, or until the cheese is melted and the chicken has reached an internal temperature of 165 degrees F.
Serve immediately.
Notes
This recipe is designed for 2 pieces of chicken, but it can easily be doubled or even tripled. Just keep in mind you will need to work in batches, as you don't want to overcrowd the air fryer.If you need to prepare in batches, place the uncooked breaded chicken in the refrigerator while the first batch is in the air fryer. Once the first batch has been cooked through, place the cooked chicken parmesan on a sheet pan and hold warm in a 200-degree oven.Gluten-Free Modification: Use an all-purpose 1:1 gluten-free flour in place of the all-purpose flour and gluten-free breadcrumbs in place of panko.Egg-Free Modification: If you are egg-free, use milk in place of the egg wash. Storage/Reheating: Store leftover Chicken Parmesan in an airtight container for up to 3 days in the refrigerator. To reheat, air fry the chicken parmesan for 3 minutes at 360 degrees, or until warmed through.