Air Fryer Chicken Parmigiana
Equipment
- Air fryer basket
- baking paper
- Kitchen mallet
- Knife
- shallow bowl
- Small bowl
Ingredients
- 2 chicken breasts large and halved lengthways
- Sea salt flakes to taste
- Black pepper freshly ground, to taste
- ¼ cup plain flour
- 1 egg lightly beaten
- ⅔ cup panko breadcrumbs
- 25 g Parmesan cheese finely grated
- 6 tablespoons tomato passata sugo
- 125 g mozzarella cheese sliced into 4 pieces
- 300 g spaghetti cooked
- Basil leaves to serve
Instructions
- Slice the chicken breasts in half lengthways to create four fillets.
- Place the chicken fillets between sheets of baking paper and gently pound them with a kitchen mallet or rolling pin until they are an even thickness. Season with sea salt and black pepper.
- Place the plain flour in a shallow bowl and the lightly beaten egg in another shallow bowl. Combine the panko breadcrumbs and Parmesan cheese in a third bowl.
- Coat each chicken fillet in the flour, dip it into the beaten egg, then coat evenly with the breadcrumb mixture.
- Arrange the chicken in a single layer in the air fryer basket and air-fry at 180°C for 15 minutes, or until golden.
- Spoon 1–2 tablespoons of tomato passata over each chicken fillet and top with a slice of mozzarella cheese.
- Return the chicken to the air fryer and cook for a further 5–10 minutes, until the cheese is golden and the chicken is cooked through.
- Serve with the cooked spaghetti, extra tomato passata and fresh basil leaves.
Notes & Wine Advice
Serving Advice
Serve the Air Fryer Chicken Parmigiana immediately with cooked Pasta, extra warm tomato passata and fresh basil leaves. A simple green salad or steamed vegetables make excellent sides and help balance the rich mozzarella and crispy breadcrumb coating.Storage Advice
Allow leftover chicken to cool before transferring it to an airtight container. Refrigerate for up to 2 days and reheat thoroughly before serving. Reheating in the air fryer helps restore some of the crispness of the breadcrumb coating. Browse our Store Food recipes for more storage-friendly dishes.Wine Advice
A medium-bodied Sangiovese is an excellent match for Chicken Parmigiana. Its lively acidity works particularly well with the tomato passata, while its savoury fruit character complements the Parmesan, mozzarella and breaded chicken.Nutrition values
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About this recipe
Air Fryer Chicken Parmigiana combines crisp breaded chicken with tomato passata, Parmesan and melted mozzarella to create a satisfying Italian-inspired meal. The chicken develops a golden breadcrumb crust in the air fryer before being topped with tomato and cheese for the final stage of cooking. Served with spaghetti and fresh basil, it makes a complete and comforting dinner.
The dish is closely related to chicken Parmesan, a popular Italian-American adaptation inspired by traditional Italian parmigiana dishes. This version fits naturally alongside our Italian recipes while using the air fryer to simplify the cooking process and reduce the need for pan-frying.
Preparing crispy breaded chicken
Creating chicken fillets of an even thickness is one of the most useful steps in this recipe. Cutting the breasts lengthways produces four thinner portions, and gently pounding them between sheets of baking paper helps ensure they cook evenly. Seasoning the chicken before breading also means the flavour reaches the meat rather than remaining only in the coating.
The traditional three-stage coating uses plain flour, beaten egg and breadcrumbs. Flour helps the egg adhere to the chicken, while the egg provides the sticky surface needed for the breadcrumbs. Combining panko breadcrumbs with finely grated Parmesan adds both texture and savoury flavour. You can explore more dishes using this ingredient in our Cheese recipes.
Panko breadcrumbs are particularly effective in the Airfryer because their coarse texture becomes crisp and golden as hot air circulates around the chicken. Keeping the fillets in a single layer is important because overcrowding can prevent the coating from crisping evenly.
Adding tomato and melted mozzarella
Once the breaded chicken is golden, each fillet is topped with tomato passata and mozzarella. Returning it to the air fryer melts and browns the cheese while completing the cooking of the chicken. The result combines several textures in every serving: crisp breadcrumbs, tender chicken, smooth tomato sauce and soft melted mozzarella.
Spaghetti makes this a substantial Main Course. Extra passata can be spooned over the pasta, while fresh basil adds colour and a fragrant finish. For more ideas built around pasta, browse our Pasta recipes.
Chicken should always be cooked thoroughly before serving. Cooking time can vary with the thickness of the fillets and the particular air fryer being used, so check the centre rather than relying only on the stated time. The U.S. Food and Drug Administration (FDA) provides additional guidance on safe food handling and preparation.
With its crisp Parmesan breadcrumb coating, rich tomato topping and golden mozzarella, Air Fryer Chicken Parmigiana delivers plenty of familiar comfort-food flavour while keeping the preparation straightforward. It is equally suitable for a family dinner or a relaxed weekend meal.