Air Fried Chicken Parm with Fresh Tomato Sauce

You can feel like a chef in your own home when you make this air fried chicken parm recipe, featuring a homemade fresh tomato sauce. Thin sliced chicken breasts are breaded and then air fried for a crispy outside, and then topped with a homemade marinara sauce and mozzarella cheese. Of course, you can always use jarred sauce, but when you see how easy it is to make a fresh marinara sauce at home, you will never buy another jarred sauce again. This air fried chicken parm with fresh tomato sauce is lightened-up, healthy, made without oil or frying, and is family-approved.

Course dinner, lunch, main course

Cuisine Italian

Keyword air fryer, chicken parm

Prep Time 10

Cook Time 45

Servings

Calories 311kcal

Author Steph

Equipment

air fryer
frying pan

Ingredients

Air Fried Chicken Cutlets

1.5 lb chicken breast sliced into 4 pieces
1 egg white
1/4 cup unsweetened almond milk
1/2 cup Italian seasoned breadcrumbs I used: 4C brand
olive oil spray

Fresh Tomato Sauce

1/2 cup onion finely diced
4 cloves garlic minced
4 cups cherry tomatoes 2 pints
1 tsp kosher salt
1/4 tsp dried oregano
1/4 cup basil fresh

Other Ingredients

2 oz light mozzarella

Instructions

Air Fried Chicken Cutlets

Slice the chicken breast into 4 pieces.
Combine the egg whites and milk in a shallow bowl.
Add the breadcrumbs to another shallow bowl.
Dip each piece of chicken into the egg mixture, followed by the breadcrumbs.
Spray the basket of the air fryer with olive oil spray and add 2 pieces of the chicken (or all 4 if they fit).
Spray the tops with more olive oil spray.
Air fry at 390 for 10 minutes, flipping halfway.
Remove the cooked chicken from the air fryer and set aside.

Fresh Tomato Sauce

Finely dice the onion. Finely mince the garlic.
Add olive oil spray to a frying pan, and heat over medium.
Add the onion and cook for 5 minutes or until tender. Add the minced garlic and cook for 1 minute.
Add the tomatoes to the pan, and cook for 10 minutes or until they break down and release their juices.
Add the salt and oregano. Stir frequently, and break the tomatoes with your spoon.
Taste for seasoning. Stir in the fresh basil.

Assembly

Spread a layer of the pan sauce on the bottom of a casserole dish.
Add the cooked chicken cutlets, and top them with more sauce.
Add the cheese on top. Spray with more olive oil.
Bake at 375 for 20 minutes or until the cheese is melted. Broil for 2-3 minutes if desired.

Notes

WW Points:

2 WW points per piece (blue and purple plans)
4 WW points per piece (green plan)

WW PersonalPoints™: Click here to track this recipe in the WW app.

Nutrition