Air Fryer Chicken Parmesan

Crispy breaded chicken topped with marinara and melted mozzarella. Restaurant-quality chicken parm without the deep frying. The air fryer keeps the breading crispy even under the sauce and cheese.

• 4 chicken cutlets (pounded thin)
• 1 cup flour
• 2 eggs beaten
• 1.5 cups Italian breadcrumbs
• 1/2 cup parmesan grated
• 1 cup marinara sauce
• 1 cup mozzarella shredded
• Fresh basil
• Cooking spray

1. Pound chicken to 1/2-inch even thickness.
2. Set up breading: flour, eggs, breadcrumbs mixed with parmesan.
3. Bread each cutlet: flour → egg → breadcrumb-parm mixture.
4. Spray basket, place cutlets in single layer.
5. Spray tops with oil.
6. Cook at 375°F for 8 minutes.
7. Flip, cook 5 more minutes until golden.
8. Spoon marinara on each cutlet, top with mozzarella.
9. Cook 3 more minutes until cheese melts and bubbles.
10. Garnish with fresh basil.