Keyword Air Fryer, Chicken, Chicken Breast, Weeknight dinner
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Servings 4people
Author loveonaplate
Ingredients
3chicken breastssliced into cutlets
1/2cupof cornstarch
1TbspGarlic powder
½TbspOnion powder
½Tbspdried parsley
1tspground black pepper
½tspsaltto taste
1cupof panko breadcrumbs
1/2cupof grated Parmesan
2whole eggs
1cupof shredded mozzarella
1cupof marinara saucestore bought or homemade
2tablespoonsof parsley flakes
Instructions
In a bowl, mix the cornstarch, garlic powder, onion powder and parsley. Coat the chicken in the mixture.
In a shallow bowl, wide enough for the chicken cutlet to fit in beat the eggs with a fork and set aside.
In another shallow bowl, combine the Panko crumbs, Parmesan cheese and 1 Tbsp of dried parsley flakes.
Now it’s time to bread the chicken. Line up your shallow bowls in order; cornstarch, beaten egg and Panko. Dip the chicken first in the seasoned cornstarch mixture, then the beaten eggs, then into the Panko mixture. Press the chicken into the Panko to make sure it sticks.
Spray your Air Fryer tray or basket with olive oil. Place the breaded chicken on the tray and then lightly spray the tops of the chicken. One or two sprays is enough.
Set your air fryer to “air fry” and cook at 375 for 10 minutes. Turn the chicken half way through the cooking time, and rotate the trays. My top tray cooks much faster than the middle tray. Rotating the trays ensures the chicken is cooked through and crispy but not dry and overcooked.
Spread Marinara sauce on to of each chicken cutlet. Top with shredded mozzarella and press into the Marinara. Use the WARM setting to another minute or so until the cheese is melted.
Serve the chicken on top of your cooked pasta of choice sprinkled with remaining parsley.