Chicken Parmesan is a classic dish that is usually fried chicken, with some delicious tomato sauce, topped with gooey melted mozzarella cheese. While this does taste amazing, I have always thought the traditional version is too heavy, from the fried chicken. For this recipe I use an air fryer to keep the dish a little lighter, but still deliver the same amazing flavors.
To make the chicken I use a very similar breading process you would use for traditional frying. The main difference is the chicken strips cook faster and more evenly than an entire chicken breast will usually cook. The other benefit of air frying, that I have found, is the breading stays crispier longer even when topped with sauce.
The sauce is simple, but with the fresh herbs added in at the end compliments the breading on the chicken and the melted cheese very nicely. I used some homemade canned tomato sauce but using store bought sauce will work too, you just might need to add some more salt, pepper, and sugar to get the flavors to balance out.
In all this is a very quick recipe that always delivers delicious flavors.
Air Fryer Chicken Parmesan
Course: MainCuisine: ItalianDifficulty: Easy2
servings10
minutes20
minutesThis recipe includes a very quick and simple sauce.
Ingredients
1/2 lb 1/2 Linguine Pasta
8 oz 8 Fresh Mozzarella
Ghee Cooking Spray
- Breaded Chicken
1 lb 1 Chicken
3 3 Eggs
1 C 1 Flour
1 C 1 Panko Breadcrumbs
1 C 1 Seasoned Breadcrumbs
1/2 C 1/2 Powdered Parmesan
- Quick Tomato Sauce
1 qt 1 Tomato Sauce
3 Cloves 3 Garlic
1/4 C 1/4 White Onion (Small Dice)
2 T 2 Olive Oil
1 T 1 Fresh Parsley (Chopped)
1 T 1 Fresh Basil (Chopped)
1 T 1 Fresh Oregano (Chopped)
1/2 t 1/2 Red Pepper Flakes
Kosher Salt, Pepper, and Sugar to taste
Directions
- Tomato Sauce
- Heat olive oil in a medium sauce pan over medium heat. When oil it hot add in the onions and cook for 3-5 minutes, until onions are translucent.
- Add garlic to pan and cook for 30 seconds then add in tomato sauce. Stir to combine and simmer for 10 minutes
- Add Fresh herbs and red pepper flakes to the pan and allow to simmer while you prepare the chicken.
- Taste sauce before adding pasta and adjust the seasoning levels using salt, pepper, and a very small amount of sugar.
- Chicken Parmesan
- Start Large pot of salted water for the pasta.
- Add eggs to medium mixing bowl and whisk until it is a uniform color. Add flour to separate medium bowl. In separate bowl add panko bread crumbs, seasoned bread crumbs, and powdered parmesan cheese and mix until fully combined.
- Slice chicken into uniform slices, approximately 1 inch wide.
- Preheat air fryer and start to bread the chicken. Bread chicken by first coating each piece in flour, then dipping in the egg wash, and finally coating in the breadcrumb mixture.
- When air fryer is ready even space the chicken strips in the basket of the air fryer, spray each with ghee, and cook for 5 min at 400°F.
- When you start to cook the chicken, start to cook the pasta in the boiling water.
- Cook pasta to an al dente texture, approximately 2 minutes less than package instructions, Then add pasta directly to the tomato sauce and stir to coat the pasta.
- After 5 minutes have passed in the air fryer rotate the chicken strips and coat with ghee. Cook for an additional 3 minutes then check the temperature of the chicken. If chicken is at 155°F, top each piece with some tomato sauce and some fresh mozzarella, and cook until the cheese is fully melted. If chicken isn't at least at 155°F cook for an additional minute until internal temperature is there.
- To serve, add pasta coated in the tomato sauce then top with prepared chicken.
Notes
- This recipe is also cook without the pasta using the chicken and sauce inside a panini.
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