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Baked Chicken Parm
A pantry-friendly version that skips the frying but keeps the crunch.
Ingredients
- This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.
Directions
Combine ¼ cup (60 mL) of mayonnaise, 1 egg, and 1 tbsp (15 mL) of your favorite seasoning in a shallow bowl. Add 4 chicken cutlets (about 1 lb./450 g) and toss to combine. Coat the cutlets in 1 cup (250 mL) panko breadcrumbs and place them on an Air Fryer Small Oven Baking Pan. Set the Deluxe Air Fryer & Oven to Air Fry at 450°F (230°C) for 23 minutes. During the last 5 minutes, top with marinara and shredded mozzarella cheese.
Cook's Tips:
Make it your own: Swap chicken for thin pork chops or use pesto instead of marinara. Serve it with any pasta.
You can also make this in the oven on a sheet pan. Bake at 450°F (230°C) for 20 minutes. Top with marinara and shredded mozzarella cheese. Bake for an additional 5–7 minutes.
