Chicken Parmesan
Crispy chicken parmesan -- baked or air-fried, never deep-fried.
Timing note: 30 mins
Chicken Parmesan
Crispy chicken parmesan -- baked or air-fried, never deep-fried.
Timing note: 30 mins
The Key Move
For the Air Fryer method, preheat to 400°F (204°C) to ensure the breading crisps and the chicken cooks through before the cheese melts, about 8-10 minutes.
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The Setup
- Air Fryer
- Cutting Board
- Chef's Knife
The Mise en Place
5 of 13Your prep station before cooking begins
The Dry Mix (0/11)
My breading is falling off my chicken!
Ah, that happens when the breadcrumbs don't get a good grip.
My crust isn't crispy, it's a little soggy.
That usually means the sauce got in there too early or there was just a bit too much.
Chef's Notes
For crispier chicken, lightly toast breadcrumbs in a dry pan before coating. This prevents sogginess.
Use a meat mallet to evenly pound chicken cutlets to 1/2-inch thickness for consistent cooking.
Serve over spaghetti or linguine. A simple arugula salad with lemon vinaigrette is a perfect side.
The Method
SET UP LINE
Flour (1 cup) plate. Egg bowl. Breadcrumb bowl (panko + parm + spices).
SEASON
Salt/pepper chicken.
BREAD
Flour (1 cup) → egg → breadcrumbs. Press firmly.
CRISP (choose method)
**Baked:**
Air Fryer:
* Preheat to 400°F / 204°C.
SAUCE + CHEESE
Spoon warm marinara over each cutlet (don't drown). Top mozzarella (8 oz).
MELT
Return to oven/air fryer just until cheese melts and spots brown.
cheese melts and spots brown
SERVE
Basil, extra parm. Eat immediately.
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