Juicy, tender Chicken Parmesan with all of the flavor and NONE of the fat! (Well..not as much). A savory weeknight dinner that is quick, easy and your entire family will enjoy.
Cook for just a few minutes, then top with marinara and cheese. Place back in the air fryer and cook for another 1-2 minutes until cheese is melted. Place over cooked noodles. Meal done!
Air Fryer Chicken Parmesan
Juicy, tender Chicken Parmesan with all of the flavor and NONE of the fat! (Well..not as much). A savory weeknight dinner that is quick, easy and your entire family will enjoy.
Ingredients
- 4 boneless, skinless chicken breasts
- salt and cracked black pepper
- 1 cup AP flour
- 2 eggs, whisked
- 1 cup panko bread crumbs
- 1 tbsp italian seasoning blend
- 1 cup marinara (plus more for sauce over the noodles)
- 1 cup mozzarella cheese, grated
- 8 oz linguine noodles
Instructions
- 1. Line airfryer with aluminum foil (easy clean-up) and preheat to 370°. Cook linguine or spaghetti noodles according to package directions.2. Place chicken breasts and place them between two sheets of plastic wrap and pound until ¼" thickness with a meat tenderizer or rolling pin. 3. Set up three shallow bowls or plates. In the first, place the flour. In the second, place the whisked eggs. In the third, combine the panko breadcrumbs and seasoning. Dip in the flour, then eggs and finally the panko mixture. Arrange in the basket, shaking off the excess panko crumbs. Cook in batches, if your chicken breasts are too large to fit all four. 4. Cook at 370° for 5-6 minutes. Using a pair of tongs, flip over and cook for another 4-5 minutes. Once golden and crispy, spread a spoonful of marinara on top of each piece of chicken and sprinkle with mozzarella. Cook for another 1-2 minutes until cheese is melted. 5. Once done cooking, place noodles in a dish with some marinara sauce and transfer the chicken over. Garnish with fresh parsley or basil. Enjoy!
