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Air Fryer Chicken Parmesan
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Lancewood Air Fryer Chicken Parmesan

Ingredients

Chicken:

4 chicken breast(s)
salt & freshly ground black pepper  to taste
375 ml Panko breadcrumbs  or homemade breadcrumbs
125 ml Parmesan , grated
5 ml mixed herbs
1 ml garlic salt
160 ml seasoned flour
3 large egg(s) , beaten

Tomato sauce:

15 ml oil
1 onion , chopped
1 garlic clove , crushed
1 large carrot(s) , finely grated
400 g canned chopped peeled tomatoes
5 ml sugar
5 ml mixed herbs
salt & freshly ground black pepper  to taste
375 ml LANCEWOOD® Medium Fat Mozzarella

Method

Chicken:
Butterfly the chicken breast by cutting it in half lengthwise to create 8 long pieces. Season to taste.

Combine breadcrumbs, Parmesan, mixed herbs and garlic salt to a bowl.

Place the seasoned flour and eggs into two separate bowls.

Dip the chicken breasts into the flour, then into the egg and then into the breadcrumbs, making sure it is well coated all over.

Air fryer:
Place the coated chicken breasts into the basket of the air fryer and cook at 190°C for 4 minutes on each side. Do this in two batches.

Top with tomato sauce and mozzarella and cook for a further 3 minutes until golden and bubbly.

Keep warm while frying the second batch. 

Oven baking:
Preheat the oven to 180°C.

Place the chicken on a baking sheet and bake for 15 minutes on each side.

Top with tomato sauce and mozzarella and grill for 5 minutes.

Tomato sauce:
Using a frying pan, heat the oil and fry the onion, garlic and carrot until soft.

Add the tomatoes, sugar, herbs and seasoning to taste.

Simmer over medium heat until thick.

Serve with spaghetti and salad.

HINTS & TIPS:
Air fryer cooking times are a guideline as temperatures may vary. Please adapt cooking time accordingly.

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