Name: Air Fryer Chicken Parmigiana with Roasted Potatoes
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 4 chicken cutlets with roasted potatoes
Cuisine: Italian
Ingredients: 2 chicken breasts, butterflied and halved into 4 cutlets; 1½ cups (150 g) panko or fine breadcrumbs; 1 teaspoon garlic powder, for the breadcrumbs; 1 teaspoon sweet paprika; 1 teaspoon dried oregano, for the breadcrumbs; 1 teaspoon dried basil, for the breadcrumbs; 3 large eggs; ½ cup (125 ml) full-fat milk; 2 cups (240 g) all-purpose flour; 4 garlic cloves, finely grated or minced; 2 tablespoons olive oil, for the marinara; 1 can (400 g) crushed tomatoes; Fresh basil sprigs, for the marinara; Sugar, to taste (optional); Salt, to taste; Black pepper, to taste; Grated Parmesan, to taste; Mozzarella, to taste; 400 g (14 oz) baby potatoes, halved; 1 tablespoon (20 ml) olive oil, for the potatoes; 1 teaspoon onion powder; 1 teaspoon garlic powder, for the potatoes; 1 teaspoon dried oregano, for the potatoes; 1 teaspoon dried basil, for the potatoes; 1 teaspoon smoked paprika; Sea salt flakes, to taste; Flat-leaf parsley, for serving

Method

14 steps

Heat 2 tablespoons olive oil in a saucepan over medium heat. Add the garlic and cook briefly until fragrant.
Add the crushed tomatoes and basil sprigs. Season with salt and pepper and add a little sugar if needed.
Simmer the marinara for 15–20 minutes, stirring occasionally.
Toss the potatoes with 1 tablespoon olive oil, onion powder, garlic powder, oregano, basil, smoked paprika, salt and pepper.
Flatten the four chicken cutlets to an even thickness.
Place the flour in one shallow bowl. Whisk the eggs and milk in a second bowl.
In a third bowl, combine the breadcrumbs, garlic powder, sweet paprika, oregano, basil, salt and pepper.
Coat each chicken cutlet first in flour, then egg wash and finally the seasoned breadcrumbs.
Arrange the potatoes and chicken in separate air-fryer baskets without overlapping. If using one basket, cook them in batches.
Air fry the potatoes at 390°F (200°C) for approximately 20 minutes, turning halfway through.
Air fry the chicken at 390°F (200°C) for approximately 10–12 minutes, flipping halfway through, until golden and at least 165°F (74°C) internally.
Top the chicken with marinara, Parmesan and mozzarella.
Return the chicken to the air fryer for approximately 3 minutes, until the cheese has melted.
Season the potatoes with sea salt flakes and serve them with the chicken, garnished with parsley and basil.