Chicken Parmigiana
A short home-style guide to Chicken Parmigiana, with steps for the usual way and for the air fryer. Basics like salt, oil, haldi, red chilli, cumin, garam masala, ginger-garlic, vinegar, chilli sauce and ketchup are assumed.
Ingredients
- Chicken (Murghi)No chicken? Use mutton or beef (cook longer), or soya chunks.
- Eggs (Anda)No eggs? Use paneer or firm tofu in curries and rice dishes.
- Bread (Double roti)No bread? Use roti or paratha as a wrap.
- CheeseNo cheese? Use skip it, or use cheese spread.
- Tomato (Tamatar)No tomato? Use 1 tbsp tomato paste per tomato, or 2 tbsp yogurt for tang.
The usual way: fried
- Coat flattened chicken in egg and breadcrumbs and fry.
- Top with tomato sauce and cheese and bake until melted.
In the air fryer (about 35 min)
- Coat flattened chicken in egg and breadcrumbs, spray with oil and air fry at 200°C for 10 to 12 minutes, turning halfway.
- Top with tomato sauce and cheese and air fry 3 to 4 minutes more until melted.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.