Recipe Book

2625
SERVINGS
4-6
TOTAL TIME
45 min
ACTIVE TIME
15 min
Quick Chicken Parmesan
Everyone’s favorite can be an easy weeknight dinner when you start
with premade marinara, thin cutlets, and cook with the power of the
Air Fryer + Oven.
1. Cover the broil/bake pan in foil and place the air fry basket on it.
2. In a medium bowl or rimmed plate, combine the our, salt, garlic
powder, onion powder, oregano, and pepper. In another medium
bowl, whisk the eggs with 2 Tbsp water. Add the breadcrumbs
to a third bowl.
3. Bread each chicken cutlet by coating it fully rst in the our
mixture and tapping off the excess, then the egg, and then the
breadcrumbs, pressing the breadcrumbs to help them adhere.
4. Place the breaded cutlets in the air fry basket in a single layer.
Lightly spray the tops of the cutlets with cooking spray, then
slide the pan into the Air Fryer + Oven in the top rack position.
5. Set to Bake at 375˚F for 10 minutes.
6. Carefully ip the cutlets over in the basket, spray the new top
side with cooking spray, then set to Bake at 375˚F for 8 minutes.
7. Set the foil-lined pan and basket down on a heatproof surface,
then transfer the cutlets from the basket to the pan. Spoon the
marinara over the cutlets, then top with the cheese.
8. Return the pan to the oven in the top rack position and set to
Broil on Low for 8 minutes.
9. Broil until the cheese is bubbling and browned in spots.
10. Serve garnished with basil, if desired.
• ¼ cup all-purpose our
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• ½ tsp freshly ground
black pepper
• 2 large eggs
• ¾ cup Italian-style
seasoned breadcrumbs
• 1¼ lb thin-sliced boneless,
skinless chicken breast
• Cooking spray, preferably
olive oil
• 1½ cups homemade or
store-bought marinara
• 8 oz brick-style low-
moisture mozzarella, sliced
• Fresh basil, for garnish
(optional)
INGREDIENTS