Ingredients

The following ingredients have 2 Servings
  • 1 boneless skinless chicken breast ((or two small))
  • 2 large eggs
  • ¾ cup Panko bread crumbs
  • ¼ cup + 1 tablespoon grated Parmesan cheese
  • ½ teaspoon Italian seasoning
  • ¾ teaspoon salt
  • ¼ teaspoon paprika
  • ¼ teaspoon black pepper
  • ¼ cup tomato sauce ((seasoned tomato pasta sauce))
  • ½ cup shredded mozzarella cheese

Instruction

  • Preheat air fryer to 400 degrees F.
  • Split chicken breasts (butterflying them) to make two thinner pieces. Simply place your chicken breasts on a cutting board and place one hand flat on top. Use a sharp knife to cut the chicken breast in the middle all the way through. Pat dry with paper towel.
  • Whisk eggs together in a large shallow dish.
  • In another large shallow dish, combine bread crumbs, ¼ cup Parmesan, Italian seasoning, salt, paprila and black pepper.
  • Coat chicken in egg mixture, and allow excess to drip off.
  • Coat chicken in Panko mixture, pressing firmly to make sure they adhere well.
  • Spray the air fryer basket with non-aerosol oil spray. Spray both sides of the chicken with oil spray as well and place into the air fryer.
  • Cook for 5 minutes per side, until light golden.
  • Top each with half of the tomato sauce and mozzarella. Divide remaining 1 tablespoon Parmesan between the two and cook another 2 minutes or until cheese is melted. Check that the internal temperature has reached a minimum of 165 degrees F. Serve.