Crispy Air Fryer Chicken Parmesan Sandwiches – Easy & Irresistible!

Crispy, cheesy, and oh-so-easy! These Air Fryer Chicken Parmesan Sandwiches are perfect for a quick lunch or dinner. Ready in minutes with a golden, crunchy crust.

Crispy Air Fryer Chicken Parmesan Sandwiches – Easy & Irresistible!

If you love a good sandwich for lunch or a quick weeknight dinner, you’re going to adore this one. These Crispy Air Fryer Chicken Parmesan Sandwiches are golden, crunchy, and topped with melty mozzarella and tangy marinara—all in under 30 minutes. The air fryer makes getting perfectly crispy chicken a breeze, without the mess of deep frying.

We’re big fans of easy chicken sandwiches here, and if you’re craving more, you can also check out my Air Fried Tuscan Chicken Sandwich and Crispy Air-Fried Greek Tzatziki Chicken Sandwiches—both just as simple and full of flavor. This Parmesan sandwich is a fast, satisfying way to enjoy a classic favorite any night of the week.

What Ingredients Do I Need?

Here’s everything you’ll need to make these crispy, cheesy sandwiches. I’ve skipped the measurements here so you can get a feel for the ingredients first.

• Boneless, skinless chicken breasts – Tender and juicy, the perfect base for our crispy cutlets.

• Eggs – Help the coating stick beautifully to the chicken.

• All-purpose flour – Creates the first layer of coating so the crumbs hold tight.

• Parmesan cheese – Adds salty, nutty flavor right in the dredge.

• Italian seasoning – A quick blend of herbs to give the chicken extra flavor.

• Black pepper – Just enough kick to balance the richness.

• Crushed corn flakes – Our crispy coating! They stay light, golden, and crunchy in the air fryer.

• Cooking spray or olive oil spray – Helps the coating turn crisp and golden without extra oil.

• Marinara sauce – Tangy and flavorful, the classic Chicken Parmesan partner.

• Fresh mozzarella cheese – Melts into gooey perfection over the chicken.

• Sandwich rolls or hamburger buns – Soft and toasty, the perfect way to serve it up.

Substitutions and Variations

Want to make this recipe your own? Here are some easy swaps and flavor twists:

• Chicken: Try turkey cutlets or even thin pork chops for a different spin.

• Corn flakes: Panko breadcrumbs or crushed Ritz crackers work if that’s what you have on hand.

• Cheese: Provolone or fontina can replace mozzarella for a different melty vibe.

• Sauce: Swap marinara with a spicy arrabbiata for extra kick.

• Rolls: Use ciabatta rolls, focaccia, or even garlic bread for an indulgent upgrade.

• Healthier twist: Serve the cutlets open-faced over a salad instead of on a roll.

Kitchen Tips

• Parmesan Placement: Since crushed corn flakes are lighter and less dense than traditional breadcrumbs, mixing the Parmesan with the flour during the dredging step helps it stick to the chicken evenly instead of falling to the bottom.

• For an extra flavor boost, sprinkle a little Parmesan on top of the marinara just before adding the mozzarella.

• Make sure cutlets are evenly pounded for consistent cooking and crispiness.

• Work in batches if your air fryer basket is small to avoid overcrowding.

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    RECIPE IS DOWN BELOW👇     

Everyday Rustic Chicken Parmigiana – Classic Comfort in No Time

Golden chicken, bubbling cheese, and rich marinara—your favorite comfort food, made simple for any night of the week.

Everyday Rustic Chicken Parmigiana – Classic Comfort in No Time

It’s April, and while spring is technically here, the weather outside says otherwise—cloudy skies, chilly breezes, and not a hint of sunshine in sight. On days like this, when the world feels a little gray, I always find myself craving something warm and comforting to lift the mood. Enter this Everyday Rustic Chicken Parmigiana—my go-to for an easy, satisfying dinner that brings a little sunshine to the table, no matter what’s going on outside.

There’s something about Chicken Parmigiana that just feels like home to me. Maybe it’s the crispy golden crust, the way the cheese gets all melty and bubbly under the broiler, or that rich marinara soaking into every bite. Whatever it is, this version has become one of my absolute favorite weeknight dinners—it’s cozy, flavor-packed, and unbelievably easy to make.

This recipe keeps things simple without skimping on comfort. You get tender chicken cutlets coated in Parmesan-panko goodness, lightly pan-fried until golden, then nestled into a baking dish with warm marinara and a generous sprinkle of shredded mozzarella. A few minutes under the broiler, and dinner is ready—no fancy techniques, no stress. Just real, satisfying food that hits the spot every single time.

I love serving this with a crisp green salad or some roasted veggies on the side (and maybe a hunk of crusty bread to mop up the sauce). It’s one of those meals that feels like a hug on a plate—especially after a long day when all you want is something comforting, familiar, and full of flavor.

Enjoy!

Note about the pictures:  I made 4 chicken cutlets but the pictures only show 3.  This is due to the fact that my husband helped himself to dinner before I got took the pictures.  Sorry about that.  I didn't even get time to get a plate shot with our side of salad before he started eating that as well!  

What Ingredients do I need?

Protein

• Chicken cutlets

Dairy

• Parmesan cheese
• Mozzarella cheese
• Large eggs

Pantry

• Panko breadcrumbs
• Jarred marinara sauce
• Olive oil
• Kosher salt
• Black pepper

Substitutions and Variations

Substitutions 

• Chicken Cutlets:  Use chicken breasts, pounded thin or sliced into cutlets

• Mozzarella Cheese:  Use provolone for a more distinct flavor

• Jarred Marinara Sauce:  Use any tomato-based pasta sauce or homemade tomato sauce

Variations

• Spicy Chicken Parm:  Add some heat: Mix red pepper flakes into the marinara sauce or sprinkle them on the chicken before broiling. You can also swap the regular mozzarella for spicy pepper jack cheese to add an extra kick.

• Herb-Infused Chicken Parm:  Fresh herbs: Add fresh basil or oregano to the breadcrumb mixture or sprinkle over the top of the chicken after it’s broiled for a burst of fresh, aromatic flavor.  Garlic butter finish: After broiling, drizzle a bit of melted garlic butter over the chicken for a rich, flavorful twist.

Kitchen Tips and Notes

• Pounding the Chicken Cutlets:  If you’re starting with whole chicken breasts, it’s a good idea to pound them thin (about 1/2 inch thick) to ensure they cook evenly and quickly. This helps avoid dry chicken and ensures that the breading crisps up nicely. You can use a meat mallet, rolling pin, or even the back of a heavy skillet.

• Layering for Maximum Flavor:  For an extra burst of flavor, consider layering the marinara sauce under the chicken before broiling, and then adding more sauce on top. This ensures the chicken stays juicy while the cheese gets wonderfully melty.

• Side Pairing:  Serve with a simple green salad (think arugula or mixed greens) with a lemony vinaigrette to balance out the richness of the chicken parm. Roasted vegetables or garlic bread also make excellent sides to complete the meal.

• Leftover Tips:  If you happen to have leftovers, the chicken parm keeps well in the fridge for up to 2 days. Reheat it in a low oven (around 300°F) to keep the chicken crispy and avoid sogginess.

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Everyday Rustic Chicken Parmigiana 

serves 4

3/4 cup panko breadcrumbs
3/4 cup Parmesan cheese
4 chicken cutlets
kosher salt & black pepper
1 large egg, lightly beaten
2 cups jarred Marinara
1/4 cup olive oil
3 oz mozzarella cheese, shredded

Heat the broiler.  Combine the breadcrumbs and Parmesan on a plate or tray tossing to combine them.  Add the beaten egg to another dish or shallow bowl.  Season both sides of the chicken cutlets with salt and pepper.  Dip the chicken in the egg, then dredge them in the breadcrumb mixture, coating both sides.

Spread some marinara sauce on the bottom of a baking dish large enough for 4 cutlets.  Heat 2 tablespoons of olive oil in a large skillet over medium heat.  Place the cutlets in the skillet and cook until golden and cooked through, about 4 minutes per side. 

Transfer to the baking dish placing them on top of the sauce.  Top each cutlet with another dollop of marinara and some shredded mozzarella.  Broil until cheese is melted and lightly browned in spots,  2-3 minutes.  Serve immediately.