🛒 Ingredients

For the Chicken

• 1 chicken breast
• 3 eggs
• Salt, to taste
• Black pepper, to taste
• Breadcrumbs, for coating
• Parchment paper, for the air fryer

For the Tomato–Mozzarella Topping

• 100 g tomato paste
• Fresh parsley, to taste
• Mozzarella, finely chopped or shredded

👨‍🍳 DETAILED CHEF‑LEVEL EXPLANATION

🔪 Step 1 — Prepare the Air Fryer

Lining the basket with parchment paper prevents sticking and keeps the breading intact.
Chef’s secret: Poke 2–3 tiny holes in the parchment to maintain airflow.

🔪 Step 2 — Make the Egg Mixture

Beat the eggs with salt and pepper until fully smooth.
This mixture helps the breadcrumbs adhere and creates a crisp exterior.
💡 Lifehack: Add 1 tbsp milk for extra tenderness.

🔪 Step 3 — Butterfly & Flatten the Chicken

Slice the chicken breast horizontally, keeping one side attached.
Open it like a book, cover with parchment and gently pound until even.
This ensures fast, even cooking and prevents dryness.
💡 Chef’s tip: Do not over‑pound — you want it thin, not torn.

🔪 Step 4 — Season & Bread

Season both sides generously.
Dip into the egg mixture, then into breadcrumbs, pressing firmly.
This creates a crisp, golden crust.
💡 Secret: Double‑dip (egg → breadcrumbs → egg → breadcrumbs) for extra crunch.

🔪 Step 5 — First Air Fry

Cook at 350°F / 180°C for 15 minutes.
This sets the crust and cooks the chicken through.
Chef’s note: Flip halfway if your air fryer browns unevenly.

🔪 Step 6 — Make the Tomato Topping

Mix tomato paste with chopped parsley.
This creates a bright, fresh, aromatic layer that balances the richness of the cheese.

🔪 Step 7 — Add Sauce & Mozzarella

Spread the tomato mixture evenly over the chicken.
Top with mozzarella — shredded melts faster, chopped melts thicker.
💡 Lifehack: Add a pinch of oregano for an Italian touch.

🔪 Step 8 — Final Melt

Return to the air fryer for 5 minutes at 350°F / 180°C.
The cheese melts into a bubbly, golden layer.

🔪 Step 9 — Serve

Serve immediately while the cheese is hot and stretchy.
This dish pairs beautifully with salad, pasta, or roasted vegetables.

🧮 NUTRITION (Approx. per serving)

• Calories: ~520 kcal
• Protein: 48 g
• Carbohydrates: 22 g
• Fat: 28 g
• Fibre: 1 g

👨‍🍳 CHEF’S BEST TIPS

• Use thin chicken for even cooking and maximum juiciness.
• Add grated Parmesan to the breadcrumbs for deeper flavour.
• Use low‑moisture mozzarella for the best melt.
• Add garlic powder to the breadcrumbs for extra aroma.
• Let the chicken rest 2 minutes before serving.
• Use tomato passata instead of paste for a lighter sauce.
• Add chilli flakes if you want heat.
• Spray breadcrumbs lightly with oil for extra crispiness.
• Use fresh parsley — dried won’t give the same brightness.
• For extra crunch, mix panko with regular breadcrumbs.

❓ FAQ

Can I use chicken thighs?
Yes, but flatten them for even cooking.

Can I bake this instead of air frying?
Yes — bake at 200°C for 20–25 minutes, then melt cheese under the grill.

Can I use tomato sauce instead of paste?
Yes, but reduce the amount so it doesn’t slide off.

Can I make it gluten‑free?
Use gluten‑free breadcrumbs.

Why is my chicken dry?
It was too thick or overcooked — flatten it more next time.

Can I add more cheese?
Absolutely — mozzarella melts beautifully.

Can I meal‑prep this?
Yes, but add cheese only when reheating.

Can I use an egg substitute?
Yes — use buttermilk or yoghurt for coating.

Why did my breading fall off?
The chicken was wet — pat it dry before breading.

Can I add herbs to the tomato layer?
Yes — basil, oregano, or thyme work perfectly.

📦 SHORT RECIPE

Ingredients:
1 chicken breast, 3 eggs, salt, pepper, breadcrumbs, 100 g tomato paste, parsley, mozzarella, parchment paper

Instructions:

1. Line air fryer with parchment.
2. Beat eggs with salt and pepper.
3. Butterfly and flatten chicken.
4. Season, dip in egg, coat in breadcrumbs.
5. Air fry 15 min at 180°C / 350°F.
6. Mix tomato paste + parsley.
7. Spread on chicken, add mozzarella.
8. Air fry 5 min more.

Nutrition: ~520 kcal per serving.