If you’re looking for an easy weeknight dinner that tastes like comfort food but still feels a little elevated, this one’s for you. These crispy chicken cutlets start in the air fryer and finish in the oven with melty mozzarella + warm marinara on top — basically a lighter, faster Chicken Parm that still hits all the right notes. It’s simple, delicious, and a guaranteed family fave.
Original recipe from Skinny Taste
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Ingredients
- Whole chicken breast: boneless skinless chicken breasts, sliced in half and pounded thin
- Seasoning: kosher salt, garlic powder, dry Italian seasoning
- Marinade: 1/4 cup Italian dressing or marinade
- Breading: breadcrumbs and grated Parmesan cheese, panko bread crumbs will also work
- Binder: egg, beaten
- Olive oil spray
Instructions:
Slice + Pound: Slice 2 chicken breasts in half lengthwise to make 4 cutlets. Place them on a cutting board, cover with plastic wrap, and pound each to ¼-inch thick.
Marinate: Season with salt, garlic powder, and Italian seasoning. Pour Italian dressing over the cutlets and marinate for at least 1 hour (longer = more flavor!).
Prep Breading Stations: In one shallow bowl, beat 1 egg. In another, mix breadcrumbs with grated Parmesan cheese.
Bread the Chicken: Dip each cutlet into the egg, then coat in the breadcrumb mixture. Place on a plate or work surface and spray both sides with oil.
Air Fry: Place cutlets in a single layer in the air fryer (cook in batches if needed). Air fry at 400°F for 4 minutes, flip, spray the other side, and air fry for another 3–4 minutes, until golden and cooked through.
Add Toppings + Bake: Top each cutlet with marinara sauce and mozzarella. Cover with foil and bake at 350°F for 5 minutes. Remove foil and bake another 5 minutes, until the cheese is melted and bubbly.