Low Sodium Gluten Free Air Fryer Chicken Parmesan

Total time35 min

Prep time15 min

Cook time20 min

Low Sodium Gluten Free Air Fryer Chicken Parmesan

Crispy, golden chicken cutlets get all their crunch from a seasoned panko coating loaded with grated Parmesan, garlic powder, and Italian herbs, all locked in with a quick flour-and-egg dredge. The air fryer does the heavy lifting here, crisping both sides to a deep golden crust before each cutlet gets smothered in warm marinara and melted mozzarella until bubbly at the edges. A scatter of fresh torn basil finishes it off with a bright, herby lift. It's a weeknight-friendly spin on the classic that skips the deep fryer without skipping the crunch, and it's a solid pick for an added salt kitchen. Every bite still delivers that satisfying contrast of crispy coating, gooey cheese, and tangy sauce you want from real chicken Parmesan.

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
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
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the breading

½ cup gluten free flour
2 large eggs
1 cup gluten free panko breadcrumbs
⅓ cup parmesan cheese, finely grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
1 tsp garlic powder
1 tsp dried italian seasoning
olive oil spray

For topping

1 cup marinara sauce
1 cup shredded mozzarella cheese
Chef's tip
Use low-moisture mozzarella and shred before measuring.

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Place each chicken breast 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-station breading line: gluten free flour in the first shallow bowl, eggs beaten in the second, and gluten free panko mixed with the grated Parmesan, garlic powder, and Italian seasoning in the third.

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