Air Fryer Chicken Parmesan
Crispy breaded chicken cutlets air fried with marinara and melty cheese for a satisfying dinner.
Chicken Parmesan is one of my favorite chicken dishes. The chicken has a crispy coating, there’s loads of flavor from the savory tomato sauce, and the gooey melted cheese makes it incredibly satisfying. It’s a dish that can be kept simple or dressed up with some toppings, such as sautéed mushrooms, onions, or peppers.
It’s one of those timeless comfort meals that always feels special. The panko and Parmesan-coated chicken turns golden and crisp in the air fryer, the marinara sauce adds a rich, savory kick, and the mozzarella melts into gooey perfection.
This version is easy enough for a weeknight dinner but still feels like something you’d order at a favorite Italian spot. Serve it over pasta with extra tomato sauce, or lighten things up by pairing it with spaghetti squash or a crisp green salad with Italian dressing.
What You’ll Like About This Recipe
Crispy without deep frying. Panko and Parmesan create a crunchy exterior that air fries beautifully, giving you the texture you want with a fraction of the oil and effort. The coating stays crisp long enough to serve, even after adding marinara and cheese.
Easy, reliable method. Using thin cutlets ensures quick and even cooking. The three-step breading station keeps the crust firmly attached, and the air fryer delivers consistent browning from edge to edge.
Classic flavors that never fail. Tomato marinara, melted mozzarella, and savory Parmesan are a timeless trio. This version captures everything people love about Chicken Parmesan but in a lighter, faster format.
Customizable for any preference. Keep it simple or dress it up—add mushrooms, peppers, or onions, use fresh mozzarella, or spice the dish with red pepper flakes. The recipe adapts easily to different tastes.
Family-friendly and fast. From start to finish, this meal comes together quickly and pairs with nearly anything—pasta for comfort, vegetables for balance, or salad for something lighter.
Ingredient Notes
- Chicken cutlets – Thin cutlets cook quickly and evenly in the air fryer. If using whole chicken breasts, slice them horizontally and pound gently to an even thickness so the coating browns without drying the meat.
- Panko breadcrumbs – Lighter and crispier than traditional breadcrumbs, giving the coating its signature crunchy texture. They brown well in an air fryer without the need for excess oil.
- Parmesan cheese – Adds savory depth and helps the crust brown. Freshly grated Parmesan melts slightly into the crumbs, helping the coating adhere.
- Italian seasoning – A simple way to add herbal flavor to the crust without measuring several individual spices.
- Egg and milk – Work together to help the crumbs cling firmly to the chicken. A splash of milk lightens the mixture so it coats more evenly.
- Marinara sauce – Choose a tomato sauce you enjoy on its own, since it becomes a primary flavor. Chunky or smooth both work.
- Mozzarella – Shredded or sliced both melt beautifully. Fresh mozzarella is creamier but may release more moisture.
How to Make It
- Prepare the chicken cutlets by seasoning them lightly and ensuring they are evenly thin so they cook at the same rate. If needed, slice large breasts in half horizontally and pound gently.
- Set up a breading station with flour, an egg-milk mixture, and a seasoned panko-Parmesan mixture. Coat each cutlet in flour, then dip into the egg mixture, and press firmly into the breadcrumb blend to ensure good adhesion.
- Arrange the breaded cutlets in a single layer in the air fryer basket. Air fry until the coating is crisp and the chicken reaches a safe internal temperature, flipping once for even browning.
- Spoon marinara over each piece and top with mozzarella. Return the chicken to the air fryer briefly so the cheese melts without overcooking the cutlets.
- Rest the chicken for a moment before serving to let the coating firm slightly and to prevent the cheese from sliding off when plating.
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Tips
- Air fry in a single layer to maintain crispness; overlapping pieces will steam instead of brown. If needed, keep finished cutlets warm in a low oven while cooking the next batch.
- Press the chicken firmly into the panko mixture. Good adhesion prevents the coating from lifting when adding sauce or cheese.
- If your air fryer tends to blow lightweight cheese around, let the chicken sit in the hot basket with the machine off to melt the cheese gently.
- Flip the chicken only once. Excess flipping can cause the coating to loosen or fall off.
- Use a thermometer for accuracy. Chicken cutlets are safest and juiciest when cooked just to 165°F and not beyond.
Recipe Variations
- Try it with fresh mozzarella. The soft, creamy texture melts into a luxurious layer that feels restaurant-level. It may release a bit more moisture but adds wonderful richness.
- Add vegetable toppings. Sautéed mushrooms, onions, peppers, or even spinach can be layered beneath the cheese for extra flavor and texture.
- Use a different cheese blend. Provolone, fontina, or an Italian cheese blend melt beautifully and add depth beyond traditional mozzarella.
- Make it spicy. Add crushed red pepper flakes to the marinara or mix a pinch directly into the breadcrumb coating for heat that distributes evenly.
- Swap the protein. Turkey cutlets or thin pork cutlets can stand in for chicken with the same breading and air-frying method.
Serving Suggestions
- Serve over spaghetti, penne, or another favorite pasta with extra sauce.
- Pair with spaghetti squash or zucchini noodles for a lower-carb option.
- Add a side of roasted potatoes or root vegetables for a hearty meal.
- Garnish with fresh basil or parsley for a bright, fresh finish.
How to Store
Refrigerate: Place leftovers in an airtight container and refrigerate for up to 3 days. The coating will soften slightly but remains flavorful.
Freeze: Not recommended, since the breading and cheese lose texture once thawed.
Reheat: Warm in the oven or air fryer until hot and bubbling. Avoid microwaving if possible, as it makes the coating soft and the cheese rubbery.
Frequently Asked Questions
Air Fryer Chicken Parmesan
Ingredients
- 1 pound chicken cutlets
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups panko breadcrumbs
- 1 teaspoon Italian herb seasoning
- 1/2 cup grated Parmesan cheese
- 1 egg, (large)
- 1/4 cup milk
- 1/2 cup all-purpose flour
- 2 cups marinara sauce, (divided)
- 4 to 6 ounces mozzarella cheese
- Fresh chopped parsley, (or basil)
Instructions
- Prep the chicken. If making more than 1 batch, heat the oven to 170°F to 200°F. Sprinkle the chicken lightly with some salt and pepper.
- Prepare the breading bowls. In one bowl, combine the remaining salt and pepper with the bread crumbs, Parmesan cheese, and Italian seasoning. In a second bowl, whisk the egg with the milk. Put 1/2 cup of flour in a third bowl or plate.
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- Coat the chicken. Start by coating the chicken breasts completely with the flour, then dip them in the egg mixture. Finally, press each piece into the panko mixture until thoroughly coated.
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- Air fry. Arrange the chicken pieces in the air fryer. You might need to do 2 batches. Air-fry at 370°F for 5 minutes, then flip them and cook for an additional 4 to 6 minutes, or until browned and crisp. The chicken breasts should register at least 165°F on an instant-read thermometer inserted into the thickest part of a cutlet. Top each chicken breast with a few tablespoons of the marinara sauce and some mozzarella cheese, and continue air frying for a minute or so to melt the cheese.
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- A quick caution: While the cheese may stick to the marinara, lightweight shreds or thin slices can sometimes blow off in the air fryer. To prevent that, let the chicken rest in the hot fryer basket so the cheese melts gently, or switch to a “bake” or “roast” setting if your air fryer has one.
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Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
