Crisp chicken cutlets with marinara and melted mozzarella from the air fryer. This approachable version keeps the method straightforward, with familiar ingredients and a few small details that make dinner easier.
Why you’ll love this recipe
- Familiar ingredients with plenty of flavor.
- About 30 minutes from prep to table.
- Easy to round out with pasta and a green salad.
What you’ll need
Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.
- 4 thin chicken cutlets (1½ lb)
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup flour
- 1 egg, beaten
- ¾ cup panko
- ¼ cup Parmesan
- 1 tbsp olive oil
- ½ cup marinara
- ½ cup shredded mozzarella
Let’s make it
Get ready
Preheat the air fryer to 375°F. Season chicken with salt and pepper.
Build the flavor
Place flour, egg, and panko mixed with Parmesan in separate shallow bowls. Coat cutlets in that order.
Bring it together
Brush lightly with oil. Arrange in a single layer and air-fry in batches for 8–12 minutes, turning halfway, until chicken reaches 165°F.
Finish cooking
Top with marinara and mozzarella and cook for another 1–2 minutes until melted.
Serve and enjoy
Serve hot; timing depends on the size of the cutlets and air fryer basket.
Make It Even Better
Leave space around the chicken for crisp edges; batch cooking may add time.
Read through the recipe and measure the ingredients before starting.
Make it your own
Bake at 425°F on a rack instead, checking for 165°F before adding cheese.
What to serve with it
Pasta and a green salad
More dinner inspiration ↗Storage & reheating
Refrigerate leftovers in a shallow, covered container within 2 hours. Use within 3 days. Reheat gently until the center reaches 165°F, adding a splash of water or broth if needed.
COOKS COURT · THE RECIPE
Air-Fryer Chicken Parmesan
Crisp chicken cutlets with marinara and melted mozzarella from the air fryer.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
Ingredients
For the recipe
- 4 thin chicken cutlets (1½ lb)
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup flour
- 1 egg, beaten
- ¾ cup panko
- ¼ cup Parmesan
- 1 tbsp olive oil
- ½ cup marinara
- ½ cup shredded mozzarella
Instructions
- Preheat the air fryer to 375°F. Season chicken with salt and pepper.
- Place flour, egg, and panko mixed with Parmesan in separate shallow bowls. Coat cutlets in that order.
- Brush lightly with oil. Arrange in a single layer and air-fry in batches for 8–12 minutes, turning halfway, until chicken reaches 165°F.
- Top with marinara and mozzarella and cook for another 1–2 minutes until melted.
- Serve hot; timing depends on the size of the cutlets and air fryer basket.
Notes
- Leave space around the chicken for crisp edges; batch cooking may add time.
Cooks Court · /recipes/air-fryer-chicken-parmesan
