The air fryer chicken parmigiana combines crispy breaded chicken with gooey melted cheese and tangy marinara sauce for a mouthwatering meal that is sure to impress.
Ingredients
For the tomato sauce
- 1 small garlic clove, chopped
- ½ onion, thinly sliced
- 1 small carrot, peeled and sliced
- 100g/3½oz cherry tomatoes, halved
- olive oil spray
- small handful basil leaves
- salt and freshly ground black pepper
For the chicken
- 2 chicken breasts
- 1 large egg, beaten
- 50g/1¾oz panko breadcrumbs
- 15g/½oz Parmesan, finely grated
- 50g/1¾oz mozzarella, sliced
- small handful parsley leaves
Instructions
- Combine garlic, onion, carrot, and cherry tomatoes in a pan and cook for 8-10 minutes on the hob until soft. Transfer the mixture to a blender or food processor, add basil, and blend until smooth. Set aside.
- For the chicken, place the chicken between two sheets of baking paper and flatten to about 2cm/¾in thickness using a rolling pin.
- Preheat the air fryer to 200°C.
- Beat the egg in a small bowl and mix panko breadcrumbs with most of the Parmesan in a separate bowl.
- Coat the chicken in the egg mixture and then in the Parmesan breadcrumbs, ensuring an even coating.
- Place the chicken in the air fryer and cook for 10 minutes, flipping halfway through.
- Once the chicken is golden and cooked through, top each piece with half of the tomato sauce, mozzarella, and reserved Parmesan. Return to the air fryer for 3 minutes to melt the cheese. Garnish with parsley before serving.
