Air Fryer Chicken Parmesan

Try our original oven chicken parmesan or our eggplant Parmesan for a vegetarian option.

Because our recipe

• A classic chicken Parmesan made the fryer easy and ready to eat in just 25 minutes.
• However, get perfectly crunchy breaded chicken without excess oil.
• It is the perfect dinner for one or two.

Chicken Parmesan, also known as chicken parmigiana, is a classic Italian dish that is in circulation from what it seems forever. Traditionally, it is made by breaded and fry for chicken mussels, on top of marinara sauce and mozzarella, and then cook in the oven. This time, we are instead using a fryer. Skip the frying and cooking and still get a crunchy outside. It is faster and uses much less oil.

Note ingredients

• Sensi del chiclo: Use the boned and leather -free chicken breasts for the best results. Cut and hammer them into thin cutlets ensure that they cook quickly and uniformly.
• Flour for all uses: Used as a base to bread the chicken.
• Broadcrumbs: We use a mixture of panko and Italian for a traditional Italian herbs flavor and that crunchy and crunchy herb that you get from the pangraded pancake.
• Parmesan: The freshly grated Parmesan works better for maximum flavor.
• Mozzarella Cheese: Use fresh mozzarella for best dissolution and flavor. If you can’t find fresh mozzarella, slices of normal mozzarella will also work. Brande can also work, only make sure to make a good battery for dissolution.
• Marinara sauce: You can easily use the shop as this recipe uses only 1/2 cup for the dressing.
• Fresh basil: This is the classic outline for chicken parm and is more than cute, it also adds flavor. You could also use 1 teaspoon of dry basil for convenience.

Spritzing oil

While the frying of air is a way to get crunchy things without frying, you still need some oil to get golden and crunchy things.

Use olive oil, avocado oil, vegetable oil or a quality kitchen spray.

When it comes to applying the oilA light spritz with an oil gentleman is everything you need. Or simply brush it gently. You are aiming to slightly cover the surface of the food, not to immerse it.

Why beat the chicken?

Marting the chicken is one more step that is tempting to jump. I mean, of course, you Candies Jump it, but the reason you do is that your chicken will cook more uniformly. That thinner end that thinks cuisine much faster than the thick end. Since the fryers cook faster than a pan or oven, hammer them in an equal thickness does a lot to make sure that no part of your chicken is too cooked.

Tips for the fryer

Use a lining: Cleaning is a kids game if you use lining for parchment of the fryer. Less rubbing, more fun.

Not overcrowding: Give your food a little breath in the frisitor basket. If your fryer is not enormous, cooking in lots: it is worth it for those perfectly golden results. And don’t forget to launch or shake everything halfway so that everything cooks well and uniformly.

Keep an eye on things: Air fryers work quickly and nobody wants too cooked chicken. Use a meat thermometer if it is possible (to reach a safe internal temperature of 165 ° F) and check things towards the end in order to nail that perfect doneness.

Serve suggestions

Pasta: We recommend a long noodle like spaghetti, linguini or fettuccini. However, you can totally use your favorite pasta with this dish. Penne or butterflies (Bowtie) are excellent options.

Salad: Add a little green to your meal with a salad on the easy side. We love a classic Caesar salad or a simple rocket salad.

Bread: Complete this Italian meal with a delicious garlic bread or breadsticks.

Dessert: You know we had to include dessert! Do everything and do our decadent chocolate tiramisu.