Chicken Parmesan

• Chicken breast 125 g
• Flour 15 g
• Ei no nutrition facts 1 Stk
• Panko 20 g
• Parmesan no nutrition facts 2 tsp
• Mozzarella 60 g
• Peeled tomatoes 150 g
• Onion no nutrition facts 1 Stk
• Garlic no nutrition facts 1 clove
• Tomato purée no nutrition facts 1 tsp
• Olive oil no nutrition facts 1 tsp
• Oregano, dried no nutrition facts 0.5 tsp
• Salt no nutrition facts 1 pinch
• Black pepper no nutrition facts 1 pinch
• Sugar no nutrition facts 1 pinch
• Linguine 70 g
• Salt no nutrition facts 1 pinch
• Olive oil no nutrition facts 0.5 tsp
• Parmesan no nutrition facts 1 tsp

13 ingredients can’t be converted to grams and are not included in the nutrition facts above.

Method

1. 1

   Coating: Dip the chicken pieces one by one in the seasoned flour, then in the salt and egg mixture, and finally in the panko, Parmesan and garlic mixture, ensuring they are well coated all over.

2. 2

   Cooking in an air fryer: Lightly spray with oil and cook in the air fryer at 190 °C for 12–15 minutes (turn once halfway through).

3. 3

   Prepare the sauce: Meanwhile, heat the olive oil in a frying pan, sweat the onion and garlic until translucent, then fry the tomato purée. Add the peeled tomatoes, crush them and simmer until reduced, seasoning with Italian seasoning, salt, pepper and sugar.

4. 4

   Cooking pasta: Cook the linguine in salted water until al dente, then drain (set aside a little of the pasta water).

5. 5

   Baking au gratin: Brush the cooked chicken with a little sauce, top with the mozzarella slices, sprinkle generously with Parmesan and bake in the air fryer at 180–190 °C for 3–5 minutes, until the cheese has melted.

6. 6

   To serve: Plate up the linguine with the sauce, place the chicken parmesan alongside it and serve.