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Air Fryer Chicken Parmesan

Crispy chicken cutlets with a pre-toasted panko-Parmesan crust, topped with marinara and bubbly mozzarella — all the classic chicken parm flavor in 20 minutes, no deep frying.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course: Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Breading
  • 1 cup panko breadcrumbs
  • ½ cup finely grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Olive oil spray
For the Chicken
  • 4 thin chicken cutlets (about 1.5 lbs / 700g total; pound thicker breasts to ½-inch even thickness)
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 teaspoon salt, divided
For Topping
  • 1 cup marinara sauce, warmed
  • 1½ cups shredded low-moisture mozzarella cheese
  • 2 tablespoons freshly grated Parmesan cheese, for serving
  • Fresh basil leaves, torn

Equipment

Method
 

  1. Toast the panko: preheat the air fryer to 400°F (200°C). Spread the panko in the basket and toast 3–4 minutes, shaking halfway, until golden. Transfer to a shallow dish and mix with the Parmesan, Italian seasoning, garlic powder, salt and pepper.
  2. Bread the chicken: pat the cutlets dry and season both sides with salt. Dredge each cutlet in flour, then beaten egg, then press firmly into the toasted panko mixture. Rest 5 minutes so the coating sets.
  3. Air fry: lightly spray the basket with olive oil spray and arrange the cutlets in a single layer (cook in batches if needed). Spray the tops lightly with oil. Air fry at 400°F (200°C) for 8–10 minutes, flipping halfway, until deep golden and the chicken reaches 165°F (74°C) internal.
  4. Sauce and cheese: spoon about ¼ cup warm marinara over each cutlet and top with mozzarella. Return to the air fryer and cook 2–3 more minutes at 400°F (200°C), until the cheese is melted, bubbly and starting to brown.
  5. Rest 2–3 minutes so the cheese sets. Top with extra Parmesan and torn basil, and serve hot.

Notes

Toast the panko before breading so the crust stays crunchy under the sauce.
Cook in batches — never crowd the basket, or the cutlets will steam instead of crisping.
Use low-moisture mozzarella to avoid a soggy crust; fresh mozzarella releases too much water.
Re-crisp leftovers in the air fryer at 375°F (190°C) for 4–5 minutes, not the microwave.