Chicken Parmesan

Ingredients

Marinara sauce

• 2 tbsp olive oil
• 1/2 cup chopped onion or 1 medium onion
• 3 large garlic cloves
• 500 g grated tomatoes
• 1/2 tsp oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves

Chicken

• 4 chicken breasts (700 g), halved
• 1/2 cup flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 eggs, room temperature, beaten with 1 tbsp white vinegar
• 1/2 cup grated parmesan
• 2 tbsp olive oil
• 1/2 cup Italian breadcrumbs or panko
• 1 cup mozzarella
• 2 tbsp chopped basil and parsley

Method

1. Sauce: heat the olive oil in a pot with the onion until soft, then the garlic, then the grated tomatoes with salt and black pepper. Simmer for 40 minutes, turn off and add the basil and oregano.
2. Season the chicken with salt and black pepper, add salt and pepper to the flour, and the parmesan to the breadcrumbs.
3. Dip the chicken in the flour, then the egg, then the breadcrumbs, turning carefully and pressing so the crumbs stick.
4. Line the air fryer with perforated parchment, arrange the chicken and spray with oil. Cook at 180°C for 15 minutes, flip and cook another 15, then 5 minutes at 200°C until cooked and golden.
5. In a baking dish spread marinara, then the chicken, then more sauce, cheese and basil, and bake at 200°C until the sauce bubbles and the cheese melts.
6. Serve with spaghetti, or with sautéed vegetables and potatoes.