Project Description

– Air Fryer Chicken Parmesan –

Ingredients

For the sauce:

  • 1/3 cup extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 8 garlic cloves, crushed
  • 1 small can of tomato paste (6 oz.)
  • ¾ tsp. crushed red pepper flakes
  • 2, 28-oz. cans tomato purée
  • 2 tsp. iodized salt
  • 1 ½ tsp. sugar

For the chicken:

  • 4 skinless, boneless Katie’s Best chicken breasts (about 3 lb. total)
  • 1 ½ tsp. iodized salt
  • 4 large eggs
  • 1Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 4 cups panko breadcrumbs
  • 1 cup freshly grated mozzarella cheese
  • 1 cup freshly grated Parmesan cheese
  • 2 Tbsp. finely chopped parsley
Cook Time: 35min

Cooking Instructions

For the sauce:

Heat oil in a large pot over medium heat. Sautee onion and garlic, about 5 minutes. Stir in tomato paste and red pepper flakes and cook until paste is slightly darkened in color, about 1 minute. Add remaining sauce ingredients, add lid and simmer on low, stirring occasionally, about 45 minutes.

For the chicken:

  1. Slice chicken breasts in half lengthwise, place between 2 sheets of wax paper. Tenderize with a meat mallet until ⅓” thick. Season with salt.
  2. In one bowl, whisk eggs, garlic powder, onion powder, and ½ tsp. salt. Place breadcrumbs in another large shallow bowl.
  3. Preheat air fryer to 360 degrees F for 3 minutes. Working with 1 cutlet at a time, dip into egg wash, letting excess drip back into bowl. Dredge in panko, pressing firmly to adhere, ensuring no bare spots remain. Gently shake off excess and place cutlets in single layer inside of air fryer basket. If you are using a smaller air fryer you will need to cook in batches!
  4. Cook breasts in air fryer for 6 minutes. Flip the chicken breasts over and top with a large spoonful of sauce, mozzarella and parmesan cheese. Air fry for an addition 3-4 minutes or until chicken reaches an internal temperature of 165 degree F.
  5. Spoon homemade sauce on top of your pasta of choice, and top with air fried chicken breast. Garnish with parsley.

Ingredients

For the sauce:

  • 1/3 cup extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 8 garlic cloves, crushed
  • 1 small can of tomato paste (6 oz.)
  • ¾ tsp. crushed red pepper flakes
  • 2, 28-oz. cans tomato purée
  • 2 tsp. iodized salt
  • 1 ½ tsp. sugar

For the chicken:

  • 4 skinless, boneless Katie’s Best chicken breasts (about 3 lb. total)
  • 1 ½ tsp. iodized salt
  • 4 large eggs
  • 1Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 4 cups panko breadcrumbs
  • 1 cup freshly grated mozzarella cheese
  • 1 cup freshly grated Parmesan cheese
  • 2 Tbsp. finely chopped parsley
Cook Time: 35min

Cooking Instructions

For the sauce:

Heat oil in a large pot over medium heat. Sautee onion and garlic, about 5 minutes. Stir in tomato paste and red pepper flakes and cook until paste is slightly darkened in color, about 1 minute. Add remaining sauce ingredients, add lid and simmer on low, stirring occasionally, about 45 minutes.

For the chicken:

  1. Slice chicken breasts in half lengthwise, place between 2 sheets of wax paper. Tenderize with a meat mallet until ⅓” thick. Season with salt.
  2. In one bowl, whisk eggs, garlic powder, onion powder, and ½ tsp. salt. Place breadcrumbs in another large shallow bowl.
  3. Preheat air fryer to 360 degrees F for 3 minutes. Working with 1 cutlet at a time, dip into egg wash, letting excess drip back into bowl. Dredge in panko, pressing firmly to adhere, ensuring no bare spots remain. Gently shake off excess and place cutlets in single layer inside of air fryer basket. If you are using a smaller air fryer you will need to cook in batches!
  4. Cook breasts in air fryer for 6 minutes. Flip the chicken breasts over and top with a large spoonful of sauce, mozzarella and parmesan cheese. Air fry for an addition 3-4 minutes or until chicken reaches an internal temperature of 165 degree F.
  5. Spoon homemade sauce on top of your pasta of choice, and top with air fried chicken breast. Garnish with parsley.

BRING SOMETHING GOOD

To Your Dinner Table

Try these delicious chicken recipes that are sure to become family favorites. When you use Katie’s Best Chicken, you get the best quality, wholesome chicken around!

BRING SOMETHING GOOD

To Your Dinner Table

Try these delicious chicken recipes that are sure to become family favorites. When you use Katie’s Best Chicken, you get the best quality, wholesome chicken around!

HANDLING AND PREPARATION

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:

Chicken Pieces
Description		 Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast		 170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips		 165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs		  180°F  1 – ½ hours
1 ½ – 2 ¼ hours

HANDLING AND PREPARATION

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:

Chicken Pieces
Description		 Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast		 170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips		 165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs		  180°F  1 – ½ hours
1 ½ – 2 ¼ hours