Ingredients For Chicken: 2 Chicken breasts Salt and black pepper to taste 1 Egg (beaten) 1–1½ cups Breadcrumbs
For Tomato Sauce: 2 tbsp Olive oil 1 Medium Onion, finely chopped 1 tbsp Garlic cloves, chopped 2 medium Tomatoes, chopped 1tsp Oregano ¼ tsp Crushed black pepper Salt to taste 2–3 tbsp Water 1/2 cup tomato Puree 1–2 tbsp Fresh basil, chopped
For Assembly: Fresh mozzarella slices Grated Parmesan
Method 1. Place each chicken breast between two sheets of cling film and gently pound with a mallet until evenly thick. Do not make it too thin just even. 2. Alternative: If you don’t have a mallet, butterfly the chicken breast with a sharp knife and open it out. 3. Season both sides of the chicken with salt and black pepper. 4. Dip into beaten egg, then coat with breadcrumbs. For an extra-crispy exterior, repeat egg + breadcrumb coating once more. 5. Air fry at 200°C for 8–12 minutes until golden, crispy and cooked through. 6. While the chicken cooks, prepare the sauce: – Heat olive oil in a pan. Add onion and garlic; sauté for 2–3 minutes. – Add chopped tomatoes, oregano, crushed pepper, salt and a splash of water & Puree. – Cover and cook until the tomatoes break down into a glossy, chunky sauce. – Finish with chopped basil. 7. For assembly, place the cooked chicken on a board. Spread 2–3 tbsp of the tomato sauce over each piece. 8. Top with fresh mozzarella slices and a generous amount of grated Parmesan. 9. Return to the air fryer at 180–200°C for 2–4 minutes until the cheese melts and bubbles. 10. Serve immediately over salad, pasta, or just as a crispy cheesy cutlet-style portion.
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Chicken Parmesan (Air Fryer Version)
Ingredients
For Chicken:
2 Chicken breasts
Salt and black pepper to taste
1 Egg (beaten)
1–1½ cups Breadcrumbs
For Tomato Sauce:
2 tbsp Olive oil
1 Medium Onion, finely chopped
1 tbsp Garlic cloves, chopped
2 medium Tomatoes, chopped
1tsp Oregano
¼ tsp Crushed black pepper
Salt to taste
2–3 tbsp Water
1/2 cup tomato Puree
1–2 tbsp Fresh basil, chopped
For Assembly:
Fresh mozzarella slices
Grated Parmesan
Method
1. Place each chicken breast between two sheets of cling film and gently pound with a mallet until evenly thick. Do not make it too thin just even.
2. Alternative: If you don’t have a mallet, butterfly the chicken breast with a sharp knife and open it out.
3. Season both sides of the chicken with salt and black pepper.
4. Dip into beaten egg, then coat with breadcrumbs. For an extra-crispy exterior, repeat egg + breadcrumb coating once more.
5. Air fry at 200°C for 8–12 minutes until golden, crispy and cooked through.
6. While the chicken cooks, prepare the sauce:
– Heat olive oil in a pan. Add onion and garlic; sauté for 2–3 minutes.
– Add chopped tomatoes, oregano, crushed pepper, salt and a splash of water & Puree.
– Cover and cook until the tomatoes break down into a glossy, chunky sauce.
– Finish with chopped basil.
7. For assembly, place the cooked chicken on a board. Spread 2–3 tbsp of the tomato sauce over each piece.
8. Top with fresh mozzarella slices and a generous amount of grated Parmesan.
9. Return to the air fryer at 180–200°C for 2–4 minutes until the cheese melts and bubbles.
10. Serve immediately over salad, pasta, or just as a crispy cheesy cutlet-style portion.
😋
Sir! How did you handle the hot baking sheet with bare hands without mittens? 😮
Why re up?
Great job
Which Oil Sprayer are you using?
My mummy
@gouravi mahajan 😂