Ingredients
Method
- Preheat your air fryer to 190C/375F and lightly grease the basket.
- Pound the chicken breasts to about half an inch thick for even cooking.
- In one bowl, whisk the egg. In another bowl, mix panko breadcrumbs with salt, pepper, and Italian seasoning.
- Dip each chicken breast in the egg mixture, then coat with breadcrumbs.
- Place the breaded chicken in the air fryer basket and cook for 9 minutes, flipping halfway through.
- Top each piece with marinara sauce and sprinkle mozzarella and parmesan cheese generously.
- Return to the air fryer and cook for an additional 2-3 minutes until cheeses are melted.
Nutrition
Notes
Breadcrumb Coating: I've learned that pressing the panko breadcrumbs gently into the chicken with your hands makes a huge difference in getting that crispy, golden crust to stick properly.
Chicken Thickness: Don't skip pounding the chicken to an even half-inch thickness.
I once skipped this step and ended up with dry ends and a raw center, so it really matters for even cooking.
Cheese Timing: Add the marinara and cheeses only for the final 2-3 minutes.
If you put them on too early, the breading gets soggy and the cheese can burn before melting properly.
Make Ahead Tip: You can bread the chicken up to a day ahead and keep it in the fridge on a parchment-lined tray.
Just add a few extra minutes to the first cook time if it's cold from the fridge.
Storage: Leftovers keep well in an airtight container in the fridge for up to three days.
To reheat, I pop them back in the air fryer at 350F for about 4 minutes to bring back the crunch.
Serving Suggestion: I love serving this over a bed of spaghetti or with a simple side salad dressed with lemon and olive oil.
It cuts through the richness beautifully.
Equipment Alternative: If you don't have a meat mallet for pounding, a heavy skillet or rolling pin works perfectly.
Just place the chicken between two sheets of plastic wrap first to avoid splatters.
