Mediterranean Diet Friendly Air Fryer Chicken Parmesan

Total time40 min

Prep time20 min

Cook time20 min

Mediterranean Diet Friendly Air Fryer Chicken Parmesan

This air fryer take on a classic Italian-American favorite leans into everything a Mediterranean-style plate loves: lean chicken breast, a light hand with olive oil spray instead of a deep fry, and a bright, garlicky marinara sauce that does the heavy lifting flavor-wise. Pounding the cutlets thin means they cook fast and stay juicy, while the panko-Parmesan crust crisps up beautifully in the air fryer without a pool of oil weighing it down. A quick melt of mozzarella and a scatter of torn fresh basil finish each piece with that classic red-sauce-and-cheese appeal, but the overall dish stays light, herby, and protein-forward. It's an easy weeknight dinner that fits comfortably into a Mediterranean way of eating, especially served alongside a simple green salad or some roasted vegetables. Crispy, saucy, and satisfying without feeling heavy — this one earns its spot in regular rotation.

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Ingredients

4 servings

For the chicken

2 large boneless, skinless chicken breasts (about 1.5 lb total)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp kosher salt
¼ tsp black pepper

For the breading

½ cup all-purpose flour
2 large eggs
1 cup panko breadcrumbs
Chef's tip
Regular bread crumbs are finer and less crunchy than panko. Use the same amount; coatings and toppings will be a bit denser and less crisp.
¼ cup grated parmesan cheese
1 tsp italian seasoning
½ tsp garlic powder
olive oil spray

For the topping

1 cup marinara sauce
1 cup shredded mozzarella cheese

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Halve each chicken breast horizontally to create 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness. Season both sides with the salt and pepper.
2
Set up a three-bowl breading station: flour in the first bowl, beaten eggs in the second, and panko combined with the grated Parmesan, Italian seasoning, and garlic powder in the third.

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