Here’s a way to make Chicken Parmesan that’s super-easy—just topping the chicken with seasoned breadcrumbs instead of coating it! And it’s super-fast too, because you can make it the air fryer! Don’t forget that you can use chicken thighs instead of breasts if you prefer. And if you’re feeling fancy, garnish with a little chopped fresh parsley or basil.
- 2 large boneless skinless chicken breasts, halved and pounded to an even thickness (see this post for how to do that) or 4 chicken cutlets (or 4 boneless skinless chicken thighs unrolled into 4 flat pieces)
- 3 tsp. olive oil, divided
- 1/2 cup panko breadcrumbs
- 1/4 tsp. garlic powder
- 1/3 cup tomato sauce, divided
- 1/2 cup shredded mozzarella cheese
- Put the chicken portions on a plate and rub all over with 2 teaspoons of the olive oil. Season lightly with salt and pepper.
- Set the temperature to 400°F and cook for 6 minutes.
- Meanwhile, in a medium-sized bowl, combine the breadcrumbs, garlic powder, 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and the remaining 1 teaspoon of oil. Make sure it’s well mixed such that all of the breadcrumbs are moistened with oil. Set aside.
- After they’ve cooked for 6 minutes, brush the top of each chicken breast with about 1 teaspoon of the tomato sauce, then sprinkle each with one quarter of the bread crumb mixture.
- Continue cooking for 6 to 8 minutes, or until an instant read thermometer inserted into the chicken registers 165°F.
- Top each chicken breast with one quarter of the remaining tomato sauce, then sprinkle with one quarter of the cheese. Turn off the air fryer but leave the chicken in the there with the lid closed until the cheese is melted and tomato sauce is warmed, about 2 minutes.