A Lifetime of Mexican Culinary Expertise

Puerto Vallarta, Jalisco, Mexico

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Air fryer
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Plate
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by Chef Marvin Piña

Chicken Parmesan

40 min.
Medium
Medium

A lighter take on the classic Italian Chicken Parmesan (Chicken Parmigiana). This air fryer version delivers a crispy, golden crust with melted cheese and rich tomato sauce, keeping all the traditional flavors while using less oil.

Ingredients

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Chicken breast cutlets Chicken breast cutlets

2 large chicken breasts (halved horizontally into cutlets) - (for Chicken)

Salt Salt

Salt to taste - (for Chicken)

Black pepper Black pepper

Black pepper to taste - (for Chicken)

Panko breadcrumbs Panko breadcrumbs

1 cup breadcrumbs (preferably panko) - (for Chicken)

Grated parmesan cheese Grated parmesan cheese

1/2 cup grated Parmesan cheese - (for Chicken)

Garlic powder Garlic powder

1 teaspoon garlic powder - (for Chicken)

Dried oregano Dried oregano

1 teaspoon dried oregano - (for Chicken)

Paprika Paprika

1/2 teaspoon paprika - (for Chicken)

Egg Egg

2 eggs - (for Chicken)

All-purpose flour All-purpose flour

1/2 cup all-purpose flour - (for Chicken)

Tomato sauce Tomato sauce

1 cup tomato sauce (homemade or high quality)

Shredded mozzarella cheese Shredded mozzarella cheese

1 cup shredded mozzarella cheese

Parmesan cheese Parmesan cheese

2 tablespoons extra Parmesan cheese

Fresh basil leaves Fresh basil leaves

Fresh basil leaves (optional)

Cooking oil spray Cooking oil spray

Cooking spray or oil spray

Utensils

Cutting board Cutting board
Sharp knife Sharp knife
Air fryer Air fryer
Mixing bowl Mixing bowl
Kitchen tongs Kitchen tongs
Oil spray or brush Oil spray or brush
Plate Plate

Preparation method

40 min.
  • 1
    Prepare the chicken

    Slice chicken breasts into thin cutlets. Season both sides with salt and pepper.

  • 2
    Set up breading station

    Prepare 3 bowls: Flour, Beaten eggs, Breadcrumb mixture: Breadcrumbs, Parmesan cheese, Garlic powder, Oregano, Paprika

  • 3
    Bread the chicken

    Coat each piece in flour. Dip into eggs. Coat with the breadcrumb mixture. Press gently to help it stick well.

  • 4
    Air fry

    Preheat air fryer to 200°C (390°F) for 3–5 minutes. Lightly spray the chicken with oil. Place in the basket (do not overcrowd). Cook 10 minutes, flip, then cook another 5–8 minutes until golden and crispy.

  • 5
    Add sauce and cheese

    Remove chicken and top with: 2–3 tablespoons tomato sauce, Mozzarella cheese, and Extra Parmesan. Return to the air fryer for 2–3 minutes until the cheese melts.

  • 6
    Serve

    Garnish with fresh basil. Serve with pasta, salad, or toasted bread.

  • 7
    Pro Tips

    Use panko breadcrumbs for extra crunch. Avoid overcrowding the air fryer for even crispiness. Spray a little more oil for a deeper golden color. Pound chicken evenly for uniform cooking.

Serving: 4

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Add to Favorite
<
Print
by Chef Marvin Piña
40 min.
Medium
Medium

Chicken Parmesan

A lighter take on the classic Italian Chicken Parmesan (Chicken Parmigiana). This air fryer version delivers a crispy, golden crust with melted cheese and rich tomato sauce, keeping all the traditional flavors while using less oil.

Chicken Parmesan
Add to Favorite
Print

Chicken Parmesan

40 min.
Medium
Medium

A lighter take on the classic Italian Chicken Parmesan (Chicken Parmigiana). This air fryer version delivers a crispy, golden crust with melted cheese and rich tomato sauce, keeping all the traditional flavors while using less oil.

Ingredients

Chicken breast cutlets Chicken breast cutlets

2 large chicken breasts (halved horizontally into cutlets) - (for Chicken)

Salt Salt

Salt to taste - (for Chicken)

Black pepper Black pepper

Black pepper to taste - (for Chicken)

Panko breadcrumbs Panko breadcrumbs

1 cup breadcrumbs (preferably panko) - (for Chicken)

Grated parmesan cheese Grated parmesan cheese

1/2 cup grated Parmesan cheese - (for Chicken)

Garlic powder Garlic powder

1 teaspoon garlic powder - (for Chicken)

Dried oregano Dried oregano

1 teaspoon dried oregano - (for Chicken)

Paprika Paprika

1/2 teaspoon paprika - (for Chicken)

Egg Egg

2 eggs - (for Chicken)

All-purpose flour All-purpose flour

1/2 cup all-purpose flour - (for Chicken)

Tomato sauce Tomato sauce

1 cup tomato sauce (homemade or high quality)

Shredded mozzarella cheese Shredded mozzarella cheese

1 cup shredded mozzarella cheese

Parmesan cheese Parmesan cheese

2 tablespoons extra Parmesan cheese

Fresh basil leaves Fresh basil leaves

Fresh basil leaves (optional)

Cooking oil spray Cooking oil spray

Cooking spray or oil spray

Utensils

Cutting board Cutting board
Sharp knife Sharp knife
Air fryer Air fryer
Mixing bowl Mixing bowl
Kitchen tongs Kitchen tongs
Oil spray or brush Oil spray or brush
Plate Plate

Preparation method

40 min.
  • 1
    Prepare the chicken

    Slice chicken breasts into thin cutlets. Season both sides with salt and pepper.

  • 2
    Set up breading station

    Prepare 3 bowls: Flour, Beaten eggs, Breadcrumb mixture: Breadcrumbs, Parmesan cheese, Garlic powder, Oregano, Paprika

  • 3
    Bread the chicken

    Coat each piece in flour. Dip into eggs. Coat with the breadcrumb mixture. Press gently to help it stick well.

  • 4
    Air fry

    Preheat air fryer to 200°C (390°F) for 3–5 minutes. Lightly spray the chicken with oil. Place in the basket (do not overcrowd). Cook 10 minutes, flip, then cook another 5–8 minutes until golden and crispy.

  • 5
    Add sauce and cheese

    Remove chicken and top with: 2–3 tablespoons tomato sauce, Mozzarella cheese, and Extra Parmesan. Return to the air fryer for 2–3 minutes until the cheese melts.

  • 6
    Serve

    Garnish with fresh basil. Serve with pasta, salad, or toasted bread.

  • 7
    Pro Tips

    Use panko breadcrumbs for extra crunch. Avoid overcrowding the air fryer for even crispiness. Spray a little more oil for a deeper golden color. Pound chicken evenly for uniform cooking.

Serving: 4

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