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)
- 1 Tbsp. olive oil, divided
- ½ cup panko breadcrumbs
- ¼ tsp. garlic powder
- ¼ tsp. salt
- ¼ tsp. black pepper
- ⅓ cup tomato sauce, divided
- ½ cup shredded mozzarella cheese
- Arrange the chicken, skinned or smooth side down, on a work surface and brush with 2 teaspoons of the oil. Working in batches if necessary, arrange the chicken in the air fryer tray, oiled side down, without overlapping.
- Set the temperature to 400°F and cook for 6 minutes.
- Meanwhile, in a medium-sized bowl, combine the breadcrumbs, garlic powder, salt, pepper, and remaining 1 teaspoon of oil. Set aside.
- Brush the top of each chicken breast with about 1 teaspoon of the tomato sauce, then top 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, about 2 minutes.