Ingredients
2 large boneless, skinless chicken breasts (butterflied and pounded thin)
1/2 cup all-purpose flour
2 large eggs, beaten
3/4 cup Italian-style breadcrumbs
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and black pepper, to taste
Olive oil spray
1/2 cup marinara sauce
3/4 cup shredded mozzarella cheese
Fresh basil or parsley, for garnish (optional)
Instructions
Set Up Breading Station: Place flour in one bowl, beaten eggs in another, and breadcrumbs mixed with Parmesan, garlic powder, and Italian seasoning in a third.
Bread the Cutlets: Dredge chicken in flour, dip into egg, then coat evenly in breadcrumb mixture.
Air Fry: Preheat air fryer to 375°F (190°C). Lightly spray basket and chicken with olive oil spray. Air fry for 6–7 minutes per side, until golden and internal temperature reaches 165°F.
Add Toppings: Spoon marinara over each cutlet, top with mozzarella, and air fry an additional 2–3 minutes, until cheese is melted and bubbly.
Serve: Garnish with fresh herbs and serve immediately.
Notes
Cooking Tips
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Pound evenly: Thin, even cutlets cook faster and stay juicy.
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Don’t overcrowd: Cook in batches if needed for maximum crispiness.
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Extra crunch: Use panko breadcrumbs instead of regular Italian breadcrumbs.
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Crispier finish: Lightly spray the breaded chicken with oil before air frying.
Variations
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Low-Carb: Swap breadcrumbs for crushed pork rinds or almond flour.
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Spicy: Add red pepper flakes or cayenne to the breadcrumb mixture.
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Gluten-Free: Use gluten-free flour and breadcrumbs.
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Cheese Swap: Try provolone or a mozzarella-Parmesan blend for extra flavor.
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Chicken Parm Sandwich: Serve on toasted hoagie rolls with extra marinara.
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sodium: 780mg
- Fat: 17g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 38g