Air fryer chicken Parmesan
Air fryer chicken Parmesan uses thin, even chicken cutlets so the coating can brown while the center cooks through. Sauce and cheese go on near the end, after the chicken has nearly finished cooking.
This is a home-kitchen adaptation for two servings. Check the appliance instructions for capacity and permitted accessories; do not block the basket with an improvised solid liner.
If the crust browns before the meat is ready, lower the heat and continue with temperature checks. Serve with pasta or vegetables; sauce quantity can be adjusted without changing the raw-chicken safety check.
Sources and cooking guidance
FoodSafety.gov: minimum internal temperatures for poultry, ground meat, seafood and egg dishes.
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Le calcul nécessite les ingrédients, les quantités exactes et le nombre de portions.
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Ingrédients
2 portions
Étape 1
Pat chicken dry and even out thick sections. Set flour, beaten egg and breadcrumbs mixed with Parmesan in separate shallow dishes. Season chicken lightly.
Étape 2
Coat each cutlet in flour, then egg, then crumbs. Brush or spray the coating lightly with measured oil. Discard coating ingredients that contacted raw chicken.
Étape 3
Place cutlets in one layer. Cook at 375°F/190°C for about 10–14 minutes, turning carefully halfway. Begin checking early because cutlet thickness and appliances vary.
Étape 4
Spoon sauce over the chicken, add mozzarella and cook another 2–4 minutes until cheese melts. Check the center of each cutlet reaches 165°F/74°C before serving.
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