All recipesAir Fryer ClubChicken Parmigiana Flatbreads20 min 2 portionsSave recipeJoin to planI cooked thisPrint cardIngredientsCooking for2300g chicken breast fillets40g panko breadcrumbs1 small egg, beaten15g plain flour2 Greek-style flatbreads2 tbsp double concentrate tomato purée½ tsp dried oregano1 tbsp grated parmesan cheese60g grated mozzarellaMethod1Season the panko with salt, pepper, a pinch of oregano, and ½ tbsp parmesan2Coat chicken in flour, dip into egg, then press into the seasoned breadcrumbs3Spray lightly with olive oil and air fry at 200°C for 12–15 mins, turning halfway, until crisp and golden4Mix tomato purée with a splash of water, garlic purée, and oregano to make a quick sauce5Spread the sauce over the flatbreads6Top with crispy chicken pieces7Scatter over mozzarella and the remaining parmesan8Air fry again at 180°C for 4–5 mins until the cheese is bubbling9Serve between 2 and enjoy!#Chicken#Under 30 minsComments Sign in to leave a comment.Be the first to leave a note.
