Ingredients
2 large boneless chicken breasts
Kosher salt
Freshly ground black pepper
1/3 cup all-purpose flour
2 large eggs
1 cup panko bread crumbs
1/4 cup freshly grated Parmesan
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp crushed red pepper flakes
1 cup marinara sauce
1 cup shredded mozzarella
Freshly chopped parsley, for garnish
Instructions
- Carefully butterfly chicken by cutting in half widthwise to create 4 thin pieces of chicken. Season on both sides with salt and pepper.
- Prepare dredging station: Place flour in a shallow bowl and season with a large pinch of salt and pepper. Place eggs in a second bowl and beat. In a third bowl, combine bread crumbs, Parmesan, oregano, garlic powder, and red pepper flakes.
- Working with one piece of a chicken at a time, coat in flour, then dip in eggs, and finally press into panko mixture making sure both sides are coated well.
- Working in batches as necessary, place chicken in basket of air fryer and cook at 400° for 5 minutes on each side. Top chicken with sauce and mozzarella and cook at 400° for 3 minutes more or until cheese is melty and golden.
- Garnish with parsley to serve.
- Prep Time: :20
- Cook Time: :13
- Category: Dinner
- Method: Air Fryer
- Cuisine: Italian