Ingredients
- 1 pound chicken breast about 4 small breasts
- ¼ cup white whole-wheat flour or gluten-free all-purpose flour
- ⅓ cup Italian seasoned bread crumbs gluten-free if needed
- ⅓ cup Italian seasoned panko gluten-free if needed
- 4½ teaspoons Italian seasoning
- ¾ teaspoon salt
- ½ cup + 2 tablespoons Parmesan cheese grated and divided
- 2 large eggs
- ⅓ cup marinara sauce
- ½ cup mozzarella cheese grated
- Sliced basil for garnish
Instructions
- Place the chicken between two layers of parchment paper and use a rolling pin or meat mallet to pound and flatten the breasts to about ½-inch thick.
- Place the flour in a large, rimmed plate. Then, mix the breadcrumbs, panko, Italian seasoning, salt, and ⅓ cup of the Parmesan cheese together, and pour into another rimmed plate. Whisk the eggs in a medium bowl.
- Use one hand to dredge the chicken in the flour, and then the egg, shaking off the excess. Use the other hand to cover the chicken in the panko mixture, pressing it on to coat it thoroughly. Transfer coated chicken to the mesh air fryer basket. Repeat with all remaining chicken.
- Air-fry the chicken at 400℉ until it starts to brown and get crispy, about 8-10 minutes.
- Then, spread the marinara sauce on top of the chicken, followed by the rest of the Parmesan cheese and the mozzarella cheese. Bake for another 2-4 minutes, until the cheese is melted and the internal temperature of the chicken reaches 165℉.
- Sprinkle chopped basil to garnish, and serve immediately.