Crispy, cheesy, and saucy, this chicken parmesan is everything you want in a comfort food dinner.
The air fryer makes the cutlets golden and crunchy without heavy oil, and the melty mozzarella on top is simply irresistible.
Why You’ll Love This Recipe
The air fryer keeps the chicken extra crispy with less oil.
It’s a healthier take on the classic chicken parmesan.
Quick cooking time makes it perfect for weeknights.
The cheesy topping and tomato sauce bring all the cozy Italian flavors.
What You’ll Need (Ingredient Highlights)
Chicken breasts – sliced into cutlets for even cooking.
Seasoned panko breadcrumbs – for a light, crunchy coating.
Parmesan & mozzarella – double the cheese for maximum flavor.
Italian seasoning & garlic – to give the breading a savory kick.
Tomato sauce – smooth and rich, ties it all together.
Pro Tips Before You Start
Slice chicken breasts into even cutlets for uniform cooking.
Press the breading firmly onto the chicken so it sticks well.
Always preheat the air fryer to get that golden crust.
Use a non-aerosol spray—regular sprays can damage the basket.
How to Make Crispy Chicken Parmesan
Step 1 – Preheat the air fryer
Heat to 390°F so it’s ready for the chicken.
Step 2 – Prepare the dredging station
Mix breadcrumbs, parmesan, Italian seasoning, garlic powder, chili powder, salt, and pepper in a shallow bowl.
In another bowl, whisk eggs with salt and pepper.
Step 3 – Bread the chicken
Pat chicken dry. Dip each cutlet in egg, then coat in the breadcrumb mixture, pressing the coating on firmly.
Place on a plate.
Step 4 – Cook the chicken
Spray air fryer basket with olive oil spray.
Place cutlets in a single layer. Spray the tops with oil and cook 5 minutes.
Flip, spray again, and cook another 5 minutes until crispy.
Step 5 – Add sauce and cheese
Spread tomato sauce on each cutlet, sprinkle with mozzarella and parmesan.
Cook 2 more minutes until cheese melts.
Step 6 – Rest and serve
Let chicken sit for 5 minutes before serving.
Garnish with basil and parsley.
What to Serve Them With
Classic spaghetti with marinara sauce.
A fresh spinach or Caesar salad.
Roasted vegetables or garlic bread.
Variations / Substitutions
Swap chicken for turkey cutlets for a leaner version.
Use gluten-free breadcrumbs if needed.
Try provolone or fontina cheese instead of mozzarella.
Make it spicy by adding crushed red pepper flakes.
Storage & Leftovers
Store leftovers in the fridge for up to 3 days.
Reheat in the air fryer at 350°F for 3–4 minutes to crisp back up.
Freeze cooked cutlets (without sauce/cheese) for up to 2 months.
FAQs
Can I bake this instead of air frying?
Yes, bake at 425°F for 18–20 minutes, then add sauce and cheese.
Can I use store-bought cutlets?
Definitely—saves prep time and works just as well.
What’s the best tomato sauce for chicken parmesan?
A thick marinara or any high-quality tomato sauce.
Can I make it low-carb?
Use almond flour and grated parmesan instead of breadcrumbs.
How do I keep the coating crispy with sauce?
Add sauce and cheese only at the end so the crust stays crunchy.
Can I double the recipe?
Yes, just cook in batches so the cutlets don’t overlap.
Final Thoughts
This crispy chicken parmesan is a weeknight hero.
It’s quick, cheesy, and perfectly crunchy, yet light thanks to the air fryer.
Serve it with pasta or salad, and you’ve got a complete meal that everyone loves.
Crispy Chicken Parmesan
Ingredients
Method
- Preheat air fryer to 390°F.
- In one bowl, combine breadcrumbs, parmesan, Italian seasoning, garlic powder, chili powder, salt, and pepper.
- In another bowl, whisk eggs with salt and pepper.
- Pat chicken dry. Dip in egg, then coat in breadcrumbs, pressing firmly. Set aside.
- Spray basket with olive oil. Place chicken in a single layer, spray tops, and cook for 5 minutes.
- Flip, spray again, and cook for 5 more minutes.
- See full steps with tips & photos → https://theboatshedcafe.com/crispy-chicken-parmesan/
Notes
- For extra crunch, double-coat the chicken by dipping in egg and breadcrumbs twice.
- Use marinara or arrabbiata sauce for a flavor twist.
- Substitute chicken breasts with chicken thighs for a juicier cut.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.