Air Fryer Chicken Parmesan Recipe
- cook TIME 23 mins
- prep TIME 5 mins
- total TIME 33 mins
- INACTIVE TIME 5 mins
Ingredients (19)
- 26 oz skinless boneless chicken breast
- 4 oz orange peeled, cut into segments
- 4 oz romaine lettuce chopped
- 4 oz cucumber cut into ⅛-inch thick slices
- 2 oz mozzarella cheese shredded
- 0.5 oz parmesan cheese grated
- 0.5 oz radish thinly sliced
- 2 oz cashew unsalted, roasted
- 1/2 cup plain panko breadcrumbs
- 2 tbsp all-purpose flour
- 1 medium egg beaten
- 1 tbsp unsalted butter melted
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 2 tbsp parsley freshly chopped, divided
- 1/4 cup homemade tomato sauce
INSTRUCTIONS
Season the chicken: Sprinkle 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp paprika over 26 oz skinless, boneless chicken breast. Rub to coat the spices evenly. Let it rest for 5 minutes on the counter.
Make the crust in the meantime: In a small bowl, combine 1/2 cup breadcrumbs, grated 0.5 oz parmesan cheese, 1 tbsp unsalted butter, and 1 tbsp parsley. Mix well and set aside.
Coat the chicken: Dip the seasoned chicken into 2 tbsp all-purpose flour, covering all sides, and shake off the excess. Continue to dip it into the beaten 1 medium egg and finally into the seasoned breadcrumbs. Press lightly to seal the crust onto the chicken. Set aside.
Cook the chicken: Preheat the air fryer for 5 minutes at 350°F. Put the chicken into the basket of the air fryer. Close and cook for 15 minutes. Take the chicken out, ladle spoonfuls of 1/4 cup homemade tomato sauce over the chicken, and top with 2 oz mozzarella cheese. Cook for another 3 minutes at 375°F.
Serve: Remove the chicken from the air fryer. Sprinkle the remaining 1 tbsp parsley over the chicken. Put 4 oz romaine lettuce on a serving plate and scatter 4 oz orange, 4 oz cucumber, 0.5 oz radish, and 2 oz cashew on top. Place a piece of chicken next to the salad and serve.
