Air Fryer Chicken Parmesan

Steps

1. 1

   Slice chicken breasts lengthwise to get 4 fillets. Place between two sheets of parchment paper and gently pound with a kitchen mallet to even thickness.

2. 2

   Prepare three shallow bowls: one with flour, one with beaten egg, and one with Panko mixed with finely grated Parmesan.

3. 3

   Coat each chicken fillet in flour, then egg, then the breadcrumb-Parmesan mixture. Place fillets in the air fryer basket and cook at 180°C (350°F) for 15 minutes, until golden and cooked through.

4. 4

   Spread 1-2 tablespoons of tomato sauce over each cooked fillet, then top with mozzarella slices. Return basket to air fryer and cook for another 5-10 minutes, until mozzarella is melted and bubbly.

5. 5

   Serve chicken Parmesan alongside cooked spaghetti, with extra tomato sauce, a sprinkle of black pepper, and fresh basil leaves on top.

Shopping list

2 chicken breasts, 40g all-purpose flour, 1 beaten egg, 50g panko breadcrumbs, 25g finely grated Parmesan cheese, 4-8 tablespoons plus 2 tablespoons tomato sauce, 125g sliced mozzarella, 200-400g cooked spaghetti, a few fresh basil leaves

Recipe story

Chicken Parmesan, known in Italian as Pollo alla Parmigiana, originated in Southern Italy, particularly in Campania and Sicily. Despite its name, it refers to Parmesan cheese, not the city of Parma. The dish was first documented in 19th-century Italian cookbooks. Its popularity soared in the United States thanks to Italian immigrants, becoming a staple of Italian-American cuisine.