Air-fryer chicken parmesan & tomato pasta

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Boneless skinless chicken cutlets, about 1/2 inch thick1 1/4 lb
• Dry spaghetti8 oz
• Marinara sauce3 cups
• All-purpose flour1/4 cup
• Large eggs2
• Panko breadcrumbs3/4 cup
• Finely grated Parmesan1/2 cup
• Shredded low-moisture mozzarella1 cup
• Olive oil2 tbsp
• Dried oregano1 tsp

How dinner comes together

1. 1

   Preheat the air fryer to 390°F. Bring a large saucepan of salted water to a boil. Season the chicken with salt and pepper.

2. 2

   Put flour in the first bowl, beaten eggs in the second, and panko mixed with Parmesan, oregano and olive oil in the third.

3. 3

   Coat each cutlet in flour, then egg, then the panko mixture, pressing firmly. Arrange in one uncrowded layer in the air-fryer basket, working in batches if needed.

4. 4

   Air-fry for 6 minutes, flip and cook until crisp and the center reaches 165°F, 4–6 minutes more.

5. 5

   Meanwhile, cook the spaghetti until al dente according to its package. Drain and toss with 2 cups warm marinara.

6. 6

   Spoon the remaining marinara over the chicken and add mozzarella. Air-fry until the sauce is hot and the cheese bubbles, 1–2 minutes.

7. 7

   Serve one chicken cutlet per person with the tomato spaghetti. Keep leftover chicken separate from the pasta to protect its crust.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Egg
• Milk
• Wheat

Equipment

• 6-quart air fryer
• Large saucepan
• 3 shallow bowls