Air-Fried Chicken Parmesan with Zucchini
Ingredients
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4 boneless, skinless chicken cutlets
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½ cup all-purpose flour
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2 teaspoons salt
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1 teaspoon garlic powder
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2 large eggs
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1 tablespoon extra-virgin olive oil
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¾ cup panko bread crumbs
Tools
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2 June Air Baskets
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tongs
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measuring cups
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measuring spoons
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large bowl
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chopping board
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June Pan
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fork
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spoon
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foil
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plastic wrap
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June Oven
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3 medium bowls
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meat pounder
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Preferences
Preheat the June Oven
With a June Air Basket lined with foil in the bottom position, preheat the June Oven to 375°F on the Air Fry cook mode using the button below.
June Oven
June Air Basket
foil
Pound the chicken
Lay the cutlets on a single layer on large chopping board and cover them with a large sheet of plastic wrap. With a meat pounder or the bottom of a heavy skillet, pound the cutlets until they are an even ¼” thick. This ensures the chicken will be tender and cook evenly.
4 boneless, skinless chicken cutlets
chopping board
plastic wrap
meat pounder
Make the dry and wet coatings
In a shallow medium bowl, mix the flour, salt and garlic powder to combine. In a separate shallow medium bowl, whisk the eggs and oil together until combined. Combine the panko bread crumbs and Italian seasoning in a third shallow medium bowl.
½ cup all-purpose flour
2 teaspoons salt
1 teaspoon garlic powder
1 tablespoon extra-virgin olive oil
2 large eggs
¾ teaspoon Italian seasoning
¾ cup panko bread crumbs
3 medium bowls
measuring cups
measuring spoons
fork
spoon
Bread the chicken
Working one at a time, place a chicken cutlet in the bowl with the flour and roll it around until it is lightly but completely coated. Shake off any excess flour. Dip the cutlet in the bowl with the egg. Allow excess egg to drip back into the bowl. Dip the cutlet in the bread crumbs, rolling it around until it is completely coated. Shake off any excess bread crumbs and place the cutlet in a June Air Basket set over a June Pan to catch any crumbs. Repeat with the remaining cutlets until all are coated.
June Air Basket
June Pan
Coat with cooking spray
Generously coat the tops of the chicken with nonstick cooking spray, then turn the pieces over and spray again. The oil will help brown the chicken.
nonstick cooking spray
Air fry the chicken
Slide the June Air Basket into the middle shelf position with a foil-lined June Air Basket in the bottom position. Air fry the chicken 15 minutes. June will notify you when to flip the chicken and add the zucchini.
Season the zucchini
While the chicken is cooking, add the zucchini pieces, olive oil, Parmesan, salt and pepper to a large bowl and toss together with your hands to coat.
3 cups zucchini half-moons
1 tablespoon grated Parmesan
¾ teaspoon salt
¼ teaspoon black pepper
1 tablespoon extra-virgin olive oil
large bowl
Flip the chicken and add the zucchini
When June notifies you, remove the Air Basket from the June Oven and place it on the June Pan to catch any crumbs. With tongs, carefully flip each chicken piece over to ensure even crisping. Add the zucchini to the Air Basket, arranging it in an even layer around the chicken pieces.
tongs
Preheat the June Oven
With a June Air Basket lined with foil still in the bottom position, preheat the June Oven to 375°F on the Air Fry cook mode using the button below.
Air fry the chicken and zucchini
Slide the June Air Basket into the middle shelf position with a foil-lined June Air Basket in the bottom position. Air fry the chicken and zucchini 15 minutes. June will notify you when to add the sauce and cheese.
Top the chicken
When June notifies you, remove the Air Basket and place it on the June Pan. Carefully flip each chicken piece again. Spoon 2 tablespoons marinara over each chicken breast and sprinkle 2 tablespoons shredded mozzarella and 1 teaspoon Parmesan over the marinara.
4 teaspoons grated Parmesan
½ cup shredded mozzarella
½ cup June's Slow-Cooked Marinara
Preheat the June Oven
With a June Air Basket lined with foil still in the bottom position, preheat the June Oven to 375°F on the Air Fry cook mode using the button below.
Finish cooking the food
Place the June Pan on the middle shelf of the June Oven. Cook the food 5 more minutes, until the cheese is melted and bubbly.
Serve
Remove the food from the June Oven and transfer the chicken and zucchini to serving plates or a platter. Let the chicken rest 3 minutes before serving.
