Air‑Fryer Chicken Parmigiana

• chicken breasts↗2 великі
• all‑purpose flour↗40 г g
• egg↗1

  beaten

• panko breadcrumbs↗50 г g
• parmesan↗25 г g

  finely grated

• tomato sauce↗4-8 ст. л. tbsp

  (homemade or store‑bought), plus extra for serving

• mozzarella↗125 г кулька g

  cut into 4 pieces

• spaghetti↗200-400 г g

  cooked, for serving

• basil leaves↗

  torn, for serving

Step-by-step instructions

1. 1

   Slice the chicken breasts lengthwise in half, creating four fillets. Cover them with parchment paper and pound with a meat mallet (or the bottom of a pot) until an even thickness is achieved.

2. 2

   Prepare three plates: place flour on the first, the beaten egg on the second, and mix the panko breadcrumbs with grated parmesan on the third. Dredge each fillet first in flour, then in the egg, and finally in the panko mixture until evenly coated. Arrange the prepared pieces in the air‑fryer basket and cook at 180 °C for 15 minutes, until the coating turns golden.

3. 3

   Spread 1–2 tbsp of tomato sauce onto each piece, then place a slice of mozzarella on top. Return to the air fryer and bake for another 5–10 minutes, until the cheese melts and browns and the chicken is cooked through. Serve with boiled spaghetti, extra tomato sauce, a pinch of ground black pepper, and torn basil leaves.