Air Fryer Chicken Parmesan: Quick and Crispy Recipe
An Italian classic reinvented for the air fryer: breaded chicken breast topped with tomato sauce and melted mozzarella, cooked quickly and crispy.
Steps
- 1
Season chicken breasts with salt and pepper on both sides.
- 2
In a bowl, mix breadcrumbs with grated Parmesan.
- 3
Dip each chicken breast in beaten egg, then coat with breadcrumb mixture, pressing firmly.
- 4
Preheat air fryer to 180°C (350°F) for 3 minutes.
- 5
Lightly spray breaded chicken with olive oil spray.
- 6
Place chicken in air fryer basket in a single layer. Cook at 180°C (350°F) for 10 minutes.
- 7
Flip chicken, add a spoonful of tomato sauce on each piece and sprinkle shredded mozzarella on top.
- 8
Return to air fryer and cook for another 5-7 minutes until cheese is melted and golden.
- 9
Serve immediately with a green salad or pasta.
Shopping list
chicken breasts, breadcrumbs, Parmesan, egg, tomato sauce, mozzarella, salt, pepper, olive oil
Recipe story
Chicken Parmesan, also known as Chicken Parmigiana, originated in southern Italy, where Sicilian and Neapolitan culinary influences blended. The recipe was first documented in the 19th century in the Campania region, where local cooks began breading and frying chicken, topping it with tomato sauce and melted cheese. Italian immigrants brought this dish to the United States in the early 20th century, where it became a staple in Italian-American restaurants. Over time, the recipe evolved, being adapted for air fryer cooking while retaining its crispy texture and rich flavors.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
Tomato
Although today the tomato is indispensable in global cuisine, it was long viewed with suspicion in Europe, considered a toxic ornamental plant. It wasn't until the 19th century that Italian immigrants popularized it in the United States, turning it into an iconic ingredient of Mediterranean cuisine. Native to South America, the tomato was domesticated in Mexico and brought to Europe by Spanish conquistadors.
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