Air fryer

Air fryer chicken parmigiana

A crunchy, cheesy classic.
Air fryer chicken parmi with rocket and roasted truss tomatoesPhotography: Nic Gossage. Styling: Kate Brown.

Whether you call it a parmi or a parma, the chicken parmigiana is an Aussie pub classic! Our air fryer chicken parmigiana has all the crunchy, cheesy, golden goodness you love. Serve it with peppery rocket and rich roasted tomatoes, or add a side of crispy Cajun sweet potato wedges.




Cut chicken fillets in half horizontally to make six pieces. Place chicken between two sheets of plastic wrap; pound gently with a rolling pin until even in thickness.


Place flour in a small bowl and season. Lightly beat eggs, garlic and 1 tablespoon water in a second bowl. Place breadcrumbs, paprika, lemon rind and parsley in a third bowl. Dust chicken in flour, shaking off excess, dip in egg, then coat in breadcrumb mixture. Spray schnitzels generously on both sides with oil.


Preheat a 5.3-litre air fryer to 180˚C for 3 minutes.


Taking care, place three schnitzels in the air fryer basket; at 180˚C, cook for 12 minutes until golden brown and cooked through. Transfer to a tray; cover to keep warm. Repeat cooking with remaining schnitzels.


Return three schnitzels to the basket. Top each with 2 tablespoons pasta sauce; scatter with half the mozzarella and parmesan; at 180˚C, cook for 8 minutes until cheeses are melted and bubbling. Repeat with remaining schnitzels, pasta sauce, mozzarella and parmesan.


Serve chicken parmis with rocket, roasted tomatoes and lemon wedges.

To roast truss tomatoes, add them to the edge of the basket with the schnitzels in step 5; cook for 6 minutes.

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