Air fryer chicken parmigiana

1. 1

   To make the sauce, heat the air fryer to 200C. In a heatproof tray or bowl that will fit inside the air fryer, mix together the garlic, onion, carrot and cherry tomatoes. Spray a few times with the olive oil spray and season well with salt and pepper. Cook for 8-10 minutes, until soft. Transfer to a blender or food processor, add the basil and blend to a smooth purée. Set aside.

2. 2

   To make the chicken, lay the chicken breasts on a piece of baking paper and cover with another sheet of baking paper. Use the end of a rolling pin to bash the breasts until about 2cm/¾in thick.

3. 3

   Heat the air fryer to 205C. Place the egg in a small, wide bowl. Mix the panko breadcrumbs with most of the Parmesan, reserving about 2 teaspoons, in a wide bowl or large plate.

4. 4

   Dip the chicken breasts first into the egg mixture and then into the Parmesan breadcrumbs. Press well to ensure a good, even coating (if there are any uncoated patches, dip into the egg and breadcrumbs again).

5. 5

   Lay the chicken breasts in the air fryer (you may need to do one at a time, depending on the size of your air fryer) and cook for 10 minutes, turning the chicken over after 6 minutes.

6. 6

   When the chicken is golden and cooked through, remove from the air fryer and spoon half of the tomato sauce over each breast, then top with the mozzarella and a sprinkling of the reserved Parmesan. Return to the air fryer for 3 minutes to melt the cheese, then remove and garnish with the parsley.

1 serving ≈ 290 g

Nutrition values are estimates. - means data is unavailable.