Air-Fried Chicken Parmesan Sandwich with Hasselback Potatoes
Air-Fried Chicken Parmesan Sandwich with Hasselback Potatoes
Ingredients
For the Hasselback Potatoes
- 4 russet potatoes, medium-sized
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup Parmesan cheese, grated, for topping (optional)
For the Air-Fried Chicken Parmesan
- 2 boneless, skinless chicken breasts, cut in half horizontally to make 4 thinner cutlets
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- as needed olive oil spray
- 1 1/2 cups marinara sauce, warmed
- 8 ounces fresh mozzarella cheese, sliced or shredded
- 4 sandwich buns, ciabatta or brioche, split
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Preheat your air fryer to 375°F. Prepare the Hasselback potatoes: Wash and dry the potatoes. Place each potato between two wooden spoons or chopsticks to prevent cutting all the way through. Make thin, even slices about 1/8-inch apart along the length of each potato.
⏱️ 10 min•🌡️ 375
- 2
In a small bowl, combine the olive oil, melted butter, minced garlic, chopped fresh rosemary, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Brush the mixture generously over the sliced potatoes, ensuring it gets into the crevices. Place the potatoes in the air fryer basket in a single layer.
⏱️ 5 min
- 3
Air fry the Hasselback potatoes for 35-45 minutes, or until tender and crispy, flipping them halfway through. If desired, sprinkle with grated Parmesan cheese during the last 5 minutes of cooking.
⏱️ 45 min•🌡️ 375
- 4
While the potatoes are cooking, prepare the chicken. Pound the chicken cutlets to an even 1/2-inch thickness. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with Panko breadcrumbs mixed with 1/4 cup grated Parmesan cheese, garlic powder, onion powder, dried oregano, dried basil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
⏱️ 10 min
- 5
Dredge each chicken cutlet first in flour (shaking off excess), then dip in egg, and finally coat thoroughly in the seasoned Panko mixture, pressing to adhere. Place the breaded cutlets on a plate.
⏱️ 5 min
- 6
Lightly spray the air fryer basket with olive oil spray. Place 2 breaded chicken cutlets in the basket, ensuring they are not overcrowded. Lightly spray the tops of the chicken with olive oil spray.
⏱️ 2 min
- 7
Air fry the chicken at 375°F for 8-10 minutes, flipping halfway through, until golden brown and cooked through (internal temperature reaches 165°F). Repeat with the remaining chicken cutlets. You may need to work in batches.
⏱️ 20 min•🌡️ 375
- 8
Once the chicken is cooked, top each cutlet with about 1/4 cup of warmed marinara sauce and a generous slice or sprinkle of fresh mozzarella cheese. Return the chicken to the air fryer for 2-3 minutes, or until the cheese is melted and bubbly.
⏱️ 3 min•🌡️ 375
- 9
While the cheese is melting, lightly toast the split sandwich buns in the air fryer for 1-2 minutes, or in a toaster. Be careful not to burn them.
⏱️ 2 min•🌡️ 375
- 10
Assemble the sandwiches: Place a cheesy chicken Parmesan cutlet on the bottom half of each toasted bun. Garnish with fresh chopped basil. Serve immediately with the crispy Hasselback potatoes on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Air-Fried Chicken Parmesan Sandwich with Hasselback Potatoes
Ingredients
For the Hasselback Potatoes
- 4 russet potatoes, medium-sized
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup Parmesan cheese, grated, for topping (optional)
For the Air-Fried Chicken Parmesan
- 2 boneless, skinless chicken breasts, cut in half horizontally to make 4 thinner cutlets
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- as needed olive oil spray
- 1 1/2 cups marinara sauce, warmed
- 8 ounces fresh mozzarella cheese, sliced or shredded
- 4 sandwich buns, ciabatta or brioche, split
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Preheat your air fryer to 375°F. Prepare the Hasselback potatoes: Wash and dry the potatoes. Place each potato between two wooden spoons or chopsticks to prevent cutting all the way through. Make thin, even slices about 1/8-inch apart along the length of each potato.
⏱️ 10 min•🌡️ 375 - 2
In a small bowl, combine the olive oil, melted butter, minced garlic, chopped fresh rosemary, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Brush the mixture generously over the sliced potatoes, ensuring it gets into the crevices. Place the potatoes in the air fryer basket in a single layer.
⏱️ 5 min - 3
Air fry the Hasselback potatoes for 35-45 minutes, or until tender and crispy, flipping them halfway through. If desired, sprinkle with grated Parmesan cheese during the last 5 minutes of cooking.
⏱️ 45 min•🌡️ 375 - 4
While the potatoes are cooking, prepare the chicken. Pound the chicken cutlets to an even 1/2-inch thickness. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with Panko breadcrumbs mixed with 1/4 cup grated Parmesan cheese, garlic powder, onion powder, dried oregano, dried basil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
⏱️ 10 min - 5
Dredge each chicken cutlet first in flour (shaking off excess), then dip in egg, and finally coat thoroughly in the seasoned Panko mixture, pressing to adhere. Place the breaded cutlets on a plate.
⏱️ 5 min - 6
Lightly spray the air fryer basket with olive oil spray. Place 2 breaded chicken cutlets in the basket, ensuring they are not overcrowded. Lightly spray the tops of the chicken with olive oil spray.
⏱️ 2 min - 7
Air fry the chicken at 375°F for 8-10 minutes, flipping halfway through, until golden brown and cooked through (internal temperature reaches 165°F). Repeat with the remaining chicken cutlets. You may need to work in batches.
⏱️ 20 min•🌡️ 375 - 8
Once the chicken is cooked, top each cutlet with about 1/4 cup of warmed marinara sauce and a generous slice or sprinkle of fresh mozzarella cheese. Return the chicken to the air fryer for 2-3 minutes, or until the cheese is melted and bubbly.
⏱️ 3 min•🌡️ 375 - 9
While the cheese is melting, lightly toast the split sandwich buns in the air fryer for 1-2 minutes, or in a toaster. Be careful not to burn them.
⏱️ 2 min•🌡️ 375 - 10
Assemble the sandwiches: Place a cheesy chicken Parmesan cutlet on the bottom half of each toasted bun. Garnish with fresh chopped basil. Serve immediately with the crispy Hasselback potatoes on the side.
⏱️ 3 min