Air Fryer Chicken Parmigiana
Here is the third installment of our Springtime dinner series.  This is a quick, simple and tasty version of Chicken Parmigiana, (aka Chicken Parmesan), using an air-fryer instead of pan-frying.  Its crispy and loaded with flavor.

  • 2 large eggs
  • 1/2 cup seasoned breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken cutlets (6 ounces each)
  • 1 cup pasta sauce (usually marinara, but you may also try alfredo or pesto)
  • 1 cup shredded mozzarella cheese
  • Optional: Chopped fresh basil and cooked pasta
  1. Preheat air fryer to 375°. Lightly beat eggs in a shallow bowl. In another shallow bowl, combine breadcrumbs, Parmesan cheese and pepper. Dip chicken into egg, then coat with crumb mixture.
  2. Place chicken in a single layer on a greased tray in an air-fryer basket. Cook 10-12 minutes, turning halfway through. Check the temperature with an instant read thermometer. It should be165°.
  3. Carefully top chicken with sauce and mozzarella. Continue to cook until cheese is melted, 2-3 minutes longer. Remove and serve.  If desired, sprinkle with chopped basil and additional Parmesan cheese and serve with pasta.
Nutritional Facts

1 chicken cutlet: 416 calories, 16g fat (7g saturated fat), 215mg cholesterol, 863mg sodium, 18g carbohydrate (6g sugars, 2g fiber), 49g protein.

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