Chicken Parmesan

Lay the cutlets of chicken breast between two sheets of baking paper and pound to an even 1.5 cm. Season with salt and black pepper.

Set out three plates: all purpose flour, eggs, and panko mixed with parmesan and oregano. Dip each of seasoned cutlets in flour, then egg, then press firmly into the crumbs.

Heat the oven to 220 C. Set breaded cutlets on an oiled rack over a sheet pan, drizzle with olive oil and bake until golden and almost cooked through. In the air fryer, cook in a single layer in 2 batches.

Spoon marinara sauce over crisp cutlets, top with mozzarella and bake until the cheese melts and the chicken reaches 74 C inside.

Scatter basil over chicken parmesan and serve with pasta or salad.